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Creamy Vegetarian Corn Chowder Recipe

Vegetarian Corn Chowder Recipe

Get ready to cozy up to a big bowl of this lumpy 30-minute vegetarian corn chowder. It’s the only year-around soup you’ll need.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 Servings
Calories 244kcal


  • 1 pkg. Bids Eye Super Sweet Corm
  • 1 pkg. Birds Eye Mixed Vegetables
  • 1 large White Sweet Potato or russet potato, diced
  • ¼ cup Onion diced
  • 2 cloves garlic
  • 1 can Coconut milk
  • Salt and pepper to taste


  • Blend one bag of the Bird’s Eye Super Sweet Corn with the coconut milk in the food pressor. Set aside.
  • Sauté onion and garlic: Melt butter in a large pot over medium heat. Add the onion and diced potatoes and cook for 2 minutes on medium low heat, stirring frequently.
  • Next, you will need to make the roux: Add in the flour, garlic, and cook for 1 ½ minutes. While whisking, slowly pour in the corn and milk mixture. Cook for 2 more minutes.
  • Then, add 1 bag of the Bird’s Eye Mixed Vegetables and season: Stir in Bird’s Eye Mixed Vegetables and season with salt and pepper to taste.
  • Simmer the soup: Adjust the heat to high and bring to a quick boil. Then reduce the heat to medium-low and allow to simmer, stirring occasionally. Cook for an additional 15 minutes or until the vegetables are soften.
  • If the chowder is too thick, add either 1 cup of milk or vegetable broth to loosen it.
  • Serve warm and enjoy.


Corn Chowder Recipe Notes

  • If the chowder is too thick, add either 1 cup of milk or vegetable broth to loosen it.


Serving: 6Servings | Calories: 244kcal | Carbohydrates: 34.3g | Protein: 5.2g | Fat: 9.6g | Saturated Fat: 8.1g | Sodium: 139.9mg | Potassium: 451.7mg | Fiber: 5.5g | Sugar: 10.9g | Vitamin A: 307.8IU | Vitamin C: 11.9mg | Calcium: 6.3mg | Iron: 5.5mg