Vegetarian Corn Chowder Recipe
The Weary Chef
The Weary Chef
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  • 2 tablespoons butter, (I chose salted butter.) 1/2 sweet onion, chopped 3 cloves garlic, crushed or minced 2 cups vegetable broth 1 teaspoon Cajun seasoning 16 ounces frozen whole kernel corn 2 cups milk, (2% or whole for best results) 1 cup small curd cottage cheese 1/2 cup shredded Mexican blend or cheddar cheese salt and hot sauce, to taste Instructions: Melt butter in a medium dutch oven or stock pot over medium-high heat. Add onion, and cook until soft and translucent (about 5 minutes). Stir in garlic, and cook a minute longer. Pour in broth, Cajun seasoning, and corn. Bring to a low boil. Very carefully pour or ladle broth mixture into a blender. Add milk, cottage cheese, and shredded cheese. Pulse until your desired smoothness is achieved. Pour blended soup back into pot, and bring back to a simmer over medium heat. Simmer, stirring often, at least five minutes to ensure cheese is melted and soup is heated thoroughly. Season with salt and hot sauce to taste. Serve with Garden Lites Superfood Veggie Cakes! (You can bake them according to package directions in your oven or toaster oven while you make your soup.)



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