Creamy Corn Chowder with Fresno Chilis

Prep Time

20 minutes

Cooking Skill


Cook Time

10 minutes




Soup Maker

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Small yellow onion diced

2 garlic cloves minced

1-2 Fresno chilis diced

2 tbsp unsalted butter

1 small potato peeled diced into small pieces

2 cups corn (preferably fresh)

1.5 cups chicken broth

1 cup cream, half & half or whole milk

About 1-2 tbsp of Kosher salt


  1. In a frying pan, on medium heat, melt butter and add onions. Sauté for 2 minutes, add garlic and cook for another minute,  then add chilis, salt and pepper and let cook for another minute.
  2. Pour mixture into soup maker, then add potatoes, broth, milk or cream and place on chunky setting with milk.
  3. When ready, pour into bowls and garnish with cilantro and extra Fresno chilis if you like things spicy.


*For a thicker, creamier consistency, with a slotted spoon, remove a heaping spoon of corn into each bowl then close soup maker and use blend feature for a few seconds. Then pour blended soup into each bowl.

*If lactose intolerant, use coconut milk.

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