Creamy Corn Chowder
Prep time
Cook time
Total time
Serves: 8
  • 1-2 Tbsp olive oil of coconut oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 Tbsp minced garlic
  • 2-3 cups spinach, chopped
  • 16 oz sliced button mushrooms
  • 5 potatoes, peeled and cubed
  • 1 pkg Smokey Burboun sausage (other nitrate0-free sausage)
  • ½ lb canadian bacon or other thick-cut ham
  • 1 Tbsp Worcestershire sauce
  • 1 tsp smokey paprika
  • 1 Tbsp dried parsley
  • 1 quart chicken broth
  • 2 packages corn, separated
  • ½ cup water of additional chicken broth (more if needed)
  • salt & pepper, to taste
  1. In a dutch oven or stock pot, heat oil.
  2. Add onion, celery and garlic. Cook until softened and fragrant.
  3. Add in chopped spinach, mushrooms and potatoes.
  4. Continue cooking until spinach just begins to wilt and mushrooms begin to soften.
  5. Add in sausage, canadian bacon, Worcestershire sauce, paprika, parsley, salt & pepper. Mix well.
  6. Add in chicken broth and one package of corn.
  7. Bring to a simmer and cook until potatoes are fork tender.
  8. Meanwhile, add 1 package of corn and additional broth or water to food processor or blender and puree until smooth, adding additional liquid if needed to keep the processor running.
  9. Add pureed corn to the soup mixture and stir.
  10. Continue simmering an additional 5-10 minutes.
  11. Serve garnished with green onions, bacon or crispy pancetta.
Recipe by Simple Roots at