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Creamy Corn Chowder


"This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!"
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1 h 5 m servings 294 cals
Original recipe yields 6 servings


  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
  2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
  3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

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Read all reviews 80
  1. 103 Ratings

Most helpful positive review

Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long, just til barely tender, unless you want mush. 3. use less red pepper (see other ...

Most helpful critical review

I wasn't as impressed with this recipe, though I did love the trick of using tofu in place of cream! I used poblanos in place of green peppers, roasting them first. I also used fresh corn, and...

Most helpful
Most positive
Least positive

Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long, just til barely tender, unless you want mush. 3. use less red pepper (see other ...

This is a wonderful recipe. I made it yesterday for a dinner party and it was a hit! I used Del Monte canned corn since it doesn't contain any added sugar like a lot of the other brands. If y...

This was the first time I had ever made a chowder and I'm so proud of it. It was so quick and easy. I took the advice of others and added a little extra seasons (rosemary/thyme) and less red pe...

YUM. I just finished my first bowl. From the other reviews and my own experience, here is what I would change. 1) 1 TBS is way too much red pepper flakes. Use 1/4-1 tsp depending on how spicy yo...

I was so hungry for corn chowder, and looked through several "allrecipes" before choosing this one. I enjoyed the flavor of this soup, but the consistency wasn't thick enough for my liking, so I...

I was skeptical at first but this recipe is awesome! My housemates wouldn't believe me that this was a vegan, low-fat recipe. I like it so much better than soups with heavy cream. It's really pr...

oh my goodness!! loved this recipe! i have made it a few times, and modify it each time. the red bell pepper is super, but any other veggies on hand work! i have also added sausage. fresh h...

What a delicious recipe! I love using the tofu to make the chowder so creamy--a great way to make a corn carb dish gain some protein and healthful soy. I just took this to my office holiday potl...

This hit the spot on a cold, rainy evening! I had to modify the recipe a bit, because I didn't have enough green pepper. I used about 1/4 cup green pepper and added a very small jar of diced r...