Corn Chowder

This is a great recipe that can be easily made on the stove or over the fire in a Dutch oven. Warm and comforting, it’s perfect for any expedition! (and it can be frozen and reheated later)

This recipe includes two ways to thicken the soup depending on your preference and kitchen capabilities, so don’t fear the appearance of the blender under equipment!


3 ¾ to 4 cups corn, frozen or fresh

1 tbsp olive or neutral cooking oil

1 medium onion, diced

4 large potatoes, peeled and chopped

2-3 stalks of celery, finely chopped

4 cups vegetable or chicken stock

1 ½ cups milk (if using plant-based milk you need a creamy, unsweetened, unflavoured variety like light canned coconut milk)

1 ½ tsp salt (or to taste)

1 tsp black pepper (or to taste)

1 tsp thyme

Note: Making this in your trailer and don’t have a blender? No worries! Use 1-2 tbsp cornstarch mixed with 3-4 tbsp cold water. (Start with 1 tbsp starch to 2 tbsp of water to start, and add more if you want a thicker soup, but always mix your cornstarch with cold water first to avoid lumps.)

Optional garnishes:

Diced red bell pepper

Fresh cracked black pepper

Olive oil


Green onions

Fresh herbs

Shredded cheese

Smoked paprika

Diced bacon


Dutch oven or large soup pot (if cooking over the fire, make sure you’re using the proper equipment and safety measures)

*Blender or immersion stick blender 


  1. In a large soup pot or Dutch oven, add oil and sauté the onion and celery until the onion is translucent and the celery has softened.
  2. Add garlic and sauté for another 30 seconds until fragrant then add the potatoes, stock, and corn.
  3. Cover with a lid and simmer until potatoes are soft (about 10 minutes)
  4. Reduce the heat if cooking on a stove and add the salt, pepper, and herbs. To avoid having your milk curdle, scoop about a ¼ cup of broth into the milk and stir, adding about ½-1 cup of broth gradually until the milk has warmed. Then add the milk mixture to the soup pot. 
  5. If you are thickening with cornstarch, add the slurry now. Simmer until thick, about 10-15 minutes, and the raw cornstarch flavor is gone.
  6. If you are blending to thicken: briefly blend the soup with a hand mixture or put about 2-3 cups in a stand mixture to thicken the soup. There should still be plenty of chunks of veggies apparent.
  7. Garnish and serve.

Additional Notes:

This recipe can be stored in the fridge after cooking for 2-3 days. Remember certain food safety standards will differ on store time of cooked food. 

(Adapted from A Virtual Vegan) 

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