The Any Season Corn and Red Pepper Chowder

For those of you who have followed my blog for a while, you will know that I am a big advocate for eating seasonal, locally grown vegetables. They taste far superior and have a much denser nutrient count than anything frozen, canned or shipped.

Why then am I making a dish in the middle of Winter (here in Australia) that is making a star out of a Summer vegetable? Well mainly because it is my blog and I want to but also, I have had a MAD craving for a good corn chowder ever since I had one In Summer! Sometimes, depending on where you are located, getting hold of good seasonal veg is not always possible and whilst I do fully believe that fresh is better than canned, there is definitely a case to be made about using canned when nothing else is available. The veg is usually picked at a time when it couldn’t be more ripe or ready. If you don’t believe me, check out what Lance Armstrong’s mates have to say about it here..

As we know, Lance would never lie!

If you are not in Winter though, you can definitely use fresh corn. Use 4 cobs (about 2 cans equivalent) and use the cob skeleton when simmering too. This really gets every last it of flavour from the cob, but no problem at all if it’s Winter, the canned variety will taste great too.

Hope you like it. It is a great Summer dish but it is a great Winter Warmer too.

Corn Chowder 2

Serves 4


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red pepper (capsicum), diced
  • 1 potato, diced
  • 2 x 420g can corn kernals (no added salt), drained and rinsed or 2 ears of corn if you are in Summer, kernals sliced off
  • 2 cloves garlic, chopped
  • 2 cups vegetable stock
  • 1 cup non dairy milk (I used soy)
  • 1 teaspoon celery salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • dash cayenne pepper
  • freshly ground black pepper
  • 2 – 3 spring/green onions, chopped (optional)
  • 1 tablespoon coconut cream (optional)
  • crusty bread/sourdough toast, to serve

Corn Chowder 3

Cook it:

  1. Heat the olive oil in a large saucepan over a low/medium heat
  2. Add the onions and fry for 5 minutes
  3. Add the red pepper and potato and fry for 5 minutes
  4. Add the corn, garlic, celery salt, smoked paprika, oregano, as much cayenne as you can handle and season with black pepper. Give everything a stir and fry for a further 2 minutes. If you are using fresh corn here, I would add the cob to the chowder and discard before serving to maximise flavour
  5. Add the vegetable stock and milk and bring to a boil. Reduce heat and simmer for around 15 minutes, stirring frequently
  6. If you like it chunky or you are a lazy git, you can serve it as it is. If you are amazing though, at this point transfer about ¾ of the mixture to a food processor/blender and mix until you have a soup like consistency
  7. Add the mixture back to the pan, stir and divide into 4 bowls
  8. Serve with some crunchy spring/green onions and a dollop of coconut cream along with some crusty bread

Recommended Tunes:

Them Crooked Vultures
Them Crooked Vultures “Them Crooked Vultures 

I remember the months before this album came out. It was like being a kid again. For many, it was disappointing, a victim of its own hype, but for me, it lived up to it’s hype in every way. Grohls thunderous drumming is the perfect ingredient in Hommes tough, yet intricate song writing and well, Jon Paul Jones is one of the all time greats so this album for the song “Elephants” alone, deserves every listen it gets.

One of the best gigs I have ever seen too by the way.

Listen – but do yourself a favour and buy it on vinyl!!

6 thoughts on “The Any Season Corn and Red Pepper Chowder

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