Corn Chowder, Vegetarian Style

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 188.9
  • Total Fat: 6.5 g
  • Cholesterol: 18.3 mg
  • Sodium: 498.8 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Corn Chowder, Vegetarian Style calories by ingredient
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A wonderful and unusual soup featuring cauliflower, perfect for a winter Sunday afternoon of soup making A wonderful and unusual soup featuring cauliflower, perfect for a winter Sunday afternoon of soup making
Number of Servings: 16


    5 cups water
    6 cups diced potatoes (your choice of type)
    5 cups frozen sweet corn
    1.5 cups chopped celery
    1.5 cups shredded/chopped green cabbage
    1 medium head of cauliflower
    2 T Butter
    2 T dried Basil
    4 T dried Parsley
    3 T Spike All Purpose Natural Seasoning (found near Mrs. Dash stuff in grocery stores)
    Garlic to taste (I use granulated garlic, but you can use minced or fresh chopped)
    2 T dried dill weed
    2 T chives, fresh or dried
    2 tsp sea salt
    1 cup reduced-fat sour cream
    1 cup light cream cheese
    1/2-cup nonfat milk


Chop onion, celery and cabbage. Leaving the skins on, dice 3 cups of potatoes; cut the other 3 cups of potatoes into chunks. To prepare cauliflower, discard woody portion of stem, then slice cauliflower in quarters. Cut the center core from the flowerettes. Finely dice the core pieces (and any leaves) to equal about 3/4-cup. Break the flowerettes into small pieces and reserve for later. In a 5-6 quart pot (big), prepare soup stock by bringing to a boil: water, diced potatoes, onion, 1-1/2 cups of the corn, celery, cabbage, diced cauliflower core, butter and basil. Cook covered, over low heat until potatoes begin to dissolve, about 1/2-hour, stirring occasionally. Meanwhile, prepare the remaining 3-1/2 cups of corn, chunked potatoes, parsley, Spike seasoning, garlic and dill weed so you'll be able to add them all at once. Add these ingredients when the potatoes in the stock begin to break down. Simmer, covered, about 10 minutes, stirring occasionally. Add reserved cauliflowerettes and continue cooking another 10 minutes, or until potato chunks are tender but still chewy. When vegetables reach this stage, turn burner to lowest heat. In blender, blend together sour cream, cream cheese and milk until smooth. Add to soup, along with chives. Heat gently without boiling. Add salt and additional Spike, if desired. When hot, serve garnished with sprigs of fresh parsley, if desired. NOTE: For this recipe, it's very important to use a pot with a tight-fitting lid to minimize the escape of steam. This soup starts out with very little water and during most of its cooking will seem like a very thick stew. However, additional water will be released by the vegetables as they cook and the soup will think out at the end when the dairy ingredients are added.
SERVING SIZE: Approx. 1-1/2 cup.
LONG PREP TIME VERY WORTH IT - great way to spend a Sunday afternoon!!

Number of Servings: 16

Recipe submitted by SparkPeople user SLASALLE.

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