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Photo of Corn chowder with rye by WW

Corn chowder with rye

Total Time
45 min
10 min
35 min
Always have a healthy lunch on hand - this soup is suitable to freeze for up to 3 months.


Olive oil

1 tbs

Red capsicum

1 small, finely chopped

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped

Frozen corn

4 cup(s), (600g)

Cajun seasoning

1 tsp

Chicken stock

4 cup(s)

Fresh thyme

2 tbs

Light rye bread

4 slice(s)

97% fat-free cottage cheese

65 g, (1/3 cup)


  1. Heat half the oil in a large saucepan over medium heat. Add capsicum and cook, stirring, for 2–3 minutes or until softened. Transfer to a plate and set aside. Heat remaining oil in same pan over medium heat. Add onion and celery and cook, stirring, for 3–4 minutes or until softened.
  2. Add corn and seasoning and cook for 1 minute. Add stock, 1 cup (250ml) water and 2 thyme sprig and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Set aside to cool slightly. Remove and discard thyme.
  3. Process 1 litre (4 cups)) soup to a food processor or blender. Process until smooth. Return to pan with capsicum and stir chowder to combine. Season with salt and freshly ground black pepper.
  4. Toast bread. Spread toast with cottage cheese and sprinkle with leaves from remaining thyme sprigs. Cut in half and serve with chowder.


TIP: You can use fresh or canned corn kernels instead of frozen corn.