Corn Chowder


  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, finely chopped
  • 1 lb. frozen organic corn
  • 3 c. hot water
  • 2 bay leaves
  • 1 – 2 small potatoes, cubed
  • 3/4 tsp. salt, or to taste
  • 2 c. plain soy milk


  1. In a large saucepan, sauté onions and celery until tender.
  2. Add 1/2 cup corn, potatoes, salt, bay leaf and soy milk.
  3. In blender, blend the remaining corn with the 3 cups hot water.
  4. Add to the soup and cook until thickened.
Browse Cook(s): Clara Iuliano
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.