Corn Chowder in Winter


Things have been so busy the last two weeks that I cannot believe that I haven’t posted anything for 11 days! The Lenten Fast started last Sunday, March 13…and with this fast comes some new recipes to try!

TBF takes his lunch to work almost everyday. If I don’t have a plan for breakfast, lunch, and dinner, it is so easy for things to just fall apart and to break down and eat out. But even then, the Lenten Fast is strict and we don’t want to just eat a bunch of processed vegan foods. I have glass pyrex containers (various small, medium, large sizes) that I will put various meals in to and freeze. Then I send one with TBF to work, which is super easy and inexpensive.

I went through my cookbooks and one of my favorites that I will be trying a lot of recipes out of will be “Fresh From the Vegetarian Slow Cooker” by Robin Robertson. Corn Chowder in Winter is found on page 48 and I thought it was delicious and so did TBF.


  • 1 tablespoon of olive oil (excluded for Orthodox Fasting if oil is omitted during fast)
  • 1 small, yellow onion, chopped
  • 1 celery rib, chopped
  • 1 large Yukon Gold potato, peeled and diced
  • 3 cups frozen corn kernels (equivalent of 6 ears of corn)
  • 1/2 small yellow bell pepper (seeded and chopped)–I used an orange one
  • 4 cups vegetable stock
  • salt and pepper to taste
  • 1 large ripe tomato, seeded and chopped
  • 1 tablespoon snipped fresh chives, parsley, or orther fresh herbs


  1. Heat the oil in a large skillet over medium heat. Add onion and celery, cover, and cook until softened, about 5 minutes. If observing the Orthodox fast, just add the onion and celery to the bottom of the crock pot and turn on, while adding the other ingredients.
  2. Transfer the cooked vegetables to a 4-6 quart slow cooker. Add the potato, corn, bell pepper, and vegetable stock; season with salt and pepper, cover, and cook on Low for 6 hours.
  3. Ladle 2 cups of the soup solids into a food processor or blender and process until smooth. Stir the puree back into the chowder and taste for salt and pepper. To serve, ladle the soup in to bowls and garnish with the chopped tomato and chives or other fresh herbs.

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