Skip to main content
  1. Leisure
  2. Food & Drink
  3. Food & Recipes

Use Lent to explore meatless recipes for better health: Corn chowder recipe

See also

Lent is approaching and beginning with Ash Wednesday, Catholics all over the world will abstain from eating meat on Fridays during the Lenten season. Easter ends Lent but there are many good reasons to continue to eat meatless meals at least once a week.

Preparing meatless meals may even help in the battle against the growing rate of obesity and obesity-related illnesses. Fox News reported on Feb. 18 that there are at least five benefits if you eat less meat. The five benefits of eating less meat include saving money and time, living longer, fighting obesity, and of course, improved heath.

Use the Lenten season to explore new and diverse meatless meals on Fridays. Corn chowder is an excellent way to stretch the family dollar and make a meatless meal your family will enjoy even after Lent ends.

Serve corn chowder with a scoop of tuna atop a big salad made with dark leafy greens to make your meatless meal complete. See below for other meatless recipes suggestions.

Corn chowder recipe

Ingredients for corn chowder:

  • 3 Tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 3 large potatoes, diced, approximately 3 cups, depending on your tastes
  • ½ cup yellow or white onion, diced
  • ½ cup celery, diced
  • 2 cups water
  • Salt and pepper to taste
  • 1 can (15 ounces) cream-style corn
  • 2 cans (15 ounces) whole kernel corn, drained
  • 3 cups fat-free milk

How to make corn chowder

  • In 4 to 6-quart stock pot of Dutch oven, heat oil over medium heat. Add garlic, onions, potatoes and celery to stock pot. Mix to coat vegetables with oil. Reduce heat to low.
  • Cover the pan, allowing the vegetables to soften over low heat, do not let them brown.
  • Add water to vegetables in stock pot; add salt and pepper to taste. Bring to a boil, reduce heat to low. Cover and cook until vegetables are soft.
  • Add the whole kernel corn, cream-style corn and milk. Cover and cook on low heat until heated through, approximately 30 to 40 minutes.
  • Ladle into soup bowls and serve piping hot.

Yield: approximately 8 one-cup servings

Follow Rachael Monaco on Twitter, Facebook, Pinterest, Sulia, Bubblews and Google+

©Rachael Monaco All Rights Reserved. No part of this article may be reproduced without prior permissions from the author. The first two sentences may be reposted with a link back to the original article.



  • Summer romance
    Fun midlife romance summer date ideas sure to appeal to a variety of singles
    5 Photos
  • 2014 Honda Civic
    The Honda Civic is the leading choice for a solid compact sedan
    20 Photos
  • Newfoundland, Canada
    Here are some great reasons to visit St. John’s, Newfoundland, Canada
    20 Photos
  • Ombre' technique
    Go for the gusto: What ombre' technique are you?
    5 Photos
  • Outdoor activities
    Enjoy some of these activities with your significant other and make new memories
    10 Photos
  • Asian chicken
    This simple recipe marinates the chicken for an hour in Asian spices
    7 Photos