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Corn Chowder
with avocado and tomato salad

Active: 35 min Total: 35 min
With the exception of corn eaten straight off the cob, corn chowder is one of the best ways to maximize the flavor of this sweet summer vegetable. To get even more fresh corn flavor, use the corn cobs to enrich the stock.
Smarts: Freezing corn helps it to retain sweetness, so don't hesitate to use frozen corn here if good fresh corn is unavailable.


Corn Chowder:
  • Potatoes, baby or new - 1 lb , quartered
  • Onions - 1 , chopped
  • Corn - 4 ears , kernels sliced off, cobs reserved
  • Parsley, fresh - 1 Tbsp , chopped
  • Butter - 2 Tbsp
  • Chili powder - 1/2 tsp
  • Stock, any type - 2 1/2 cups
  • Milk - 1/2 cup
  • Sour cream (sub plain or Greek yogurt) - 4 Tbsp
Avocado and Tomato Salad:
  • Avocados - 1 , sliced
  • Tomatoes, medium - 1 , sliced
  • Mixed greens - 5 oz (sub any type of lettuce)
  • Almonds, sliced - 1/4 cup
  • Oil, olive - 2 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Lemon juice - 1 tsp
  • Honey - 1 tsp


  1. Boil potatoes - (Skip if already boiled for Monday.) If prepping right before cooking, get stock and cobs in Make Step #1 and #2 boiling in a separate stock pot at the same time. Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are tender, 18 to 20 minutes. Drain and rinse under cool water. If potatoes are too large to eat in one bite, slice in half or quarters. (Can be done up to 5 days ahead)
  2. Onions / Corn / Parsley - Prep as directed. Store onions, corn kernels, corn cobs (don’t toss these!) and parsley in separate containers. (Can be done up to 4 days ahead)
  3. Avocados / Tomatoes - Prep as directed.

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  1. Place a large stock pot over medium heat. Add butter and then onions with chili powder and a pinch of salt. Saute until onions are tender, ~2 minutes.
  2. Pour stock over onions and add corn cobs (reserve the kernels). (Don’t worry if the cobs aren’t completely covered by stock.) Bring to a simmer. Simmer for 5 minutes to extract flavor from cobs.
  3. Use tongs to remove and discard cobs. Add cooked potatoes, corn kernels and milk to stock and bring back up to a simmer.
  4. Blend soup with an immersion blender, leaving some pieces of corn and potato whole or pureeing it all the way. (Note: You can also transfer the soup in batches to a standing blender or skip this step altogether if you’d like your soup to stay chunky.)
  5. Season to taste with some salt and pepper.
  6. Just before serving, whisk together oil, vinegar, lemon juice and honey. Toss with mixed greens, avocados, tomatoes and almonds. Season with some salt and pepper.
  7. Divide soup between serving bowls. Top with sour cream and parsley. Enjoy with salad on the side.



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