Potato and Corn Chowder For Candlemas [RECIPE]

Good Evening Everyone!

I’m about to get totally real with you tonight, so pull up a chair and a nightcap and let’s dive in together. Right now I am doing the “Thanksgiving Lean Back”…. in February. For all of you who don’t know what that is, let me explain. You know when a dish is so good you want to go back for seconds but you think, “Oh Lord, I don’t want to look like a glutton but it’s so dang good that I just have to get a little bit more…”, and so you indulge and then the next thing you know you feel like a beached whale? Yeah, that’s how I feel right now. I’m leaned back in my chair typing this to you with a sleepy smile on my face. This soup will do that to you. 🙂

Tonight was Candlemas and I wanted a dish to signify the start of spring while still hanging on to those snaps of winter. I finally tuned off the central heat and kept a window open all evening. It’s that time of the year. This soup feels light and airy with corn and chicken broth, yet it keeps that earthy, cozy feeling of winter with potatoes and bell peppers.

Admittedly I cut corners since it’s a Thursday and not a Friday, and used pre-chopped frozen bell peppers and frozen corn, but hey…. it still tasted amazing. This recipe calls for non-dairy creamer to keep it Vegan. I honestly couldn’t find non-dairy heavy cream in my grocery. So my picture uses regular heavy cream. Do what works best for you. In the end my entire family was swooning and going back for seconds. My husband commented that it tasted like my cazuela de mariscos recipe, which is one of his favorites. I hope you all love this recipe as much as we did. Until tomorrow everyone have a wonderful night and as always, keep on cooking! ❤


“Chupe” Corn and Potato Chowder

Inspired by: Brownble.com 

Serves: 6


  • 8 cups water
  • 3 tablespoons chicken bouillon
  • 1 block extra firm tofu, cubed
  • 1 cup frozen chopped bell peppers
  • 1 cup frozen kernel corn
  • 1/3 red onion, diced
  • 4 red potatoes, cubed
  • 1/4 cup heavy cream
  • Chopped cilantro to garnish


  1. In a large pot bring to a boil the water, bouillon, bell peppers, corn, potatoes and onion. Boil until tender. (About 20 minutes).
  2.  Turn the heat down to a gentle simmer and add in the tofu and heavy cream. Simmer for 2-3 minutes, or just until the tofu warms up.
  3. Dish into individual bowls and garnish with fresh cilantro.
  4. Serve hot and enjoy! 🙂


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