Elena Embrioni, my vital recipe tester and contributor, makes wonderful soups – hearty and full of flavour. Like me, she doesn't typically write her recipes down. This corn chowder started with a soup of hers I love in her Southern Accent cookbook – a Cajun-style soup. After many variations, we added creamed corn and put tomatoes in at the end. The result is a cozy comfort meal in a bowl – perfect for chilly fall evenings or cold winter nights.




1 tbsp (15 mL) butter

1 tbsp (15 mL) olive oil

1 medium onion, chopped

1 tsp (5 mL) curry powder

8 baby new potatoes, quartered (or 2 medium Yukon Golds, peeled and cut into chunks)

Salt and pepper to taste

4 cups (1 L) fresh or thawed frozen corn kernels – when in season, I like to use peaches and cream corn

1 sweet red pepper, diced

1/2 jalapeño or red chili pepper, finely diced

1/2 cup (125 mL) white wine

1 can (10 oz/284 mL) creamed corn

3 1/2 cups (875 mL) chicken stock

6 small tomatoes, coarsely chopped

1/2 cup (125 mL) 35% cream

Chives, for garnish


  1. In a large heavy soup pot, melt butter with oil over medium-high heat. Add onion and sauté until soft, about 3 minutes. Add curry powder and sauté another minutes. Stir in potatoes, salt and pepper; sauté another minute. Stir in corn kernels and cook until corn is lightly brown, about 5 minutes.

  2. Stir in red pepper and jalapeño; sauté for another 2 minutes. Stir in wine and let evaporate. Add creamed corn and chicken stock, reduce heat to low and simmer 20 minutes. 

  3. Remove from heat. Remove two-thirds of the mixture and set aside. Using a hand blender, purée remaining soup in the pot. Return reserved soup to the pot. 

  4. Return to medium-high heat and add tomatoes and cream. Cook until heated through, about 5 minutes. Serve garnished with chives.

Variation: If you don't have a jalapeño or red chili, you can use 1 chipotle from the can, chopped – a great way to use up a pantry staple and add some smoky flavour. 

Fall has officially arrived. Celebrate the end of corn season and the last few farmers' markets with a recipe even the kids will love. 

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