Corn Chowder

Kayanoya Vegetable Dashi Stock Powder fully expresses its mighty power to produce the best corn chowder of all. Using the height of the summer, sweet and flavorful corn is necessary.


4 Servings
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup (4 1/2 ounces) chopped onion
  • 1/2 cup (2 ounce) chopped celery
  • 2 garlic cloves, minced
  • 10 oz red potatoes
  • 2 packets of Kayanoya Original Vegetable Stock Powder (remove from packets)
  • 5 sprigs fresh thyme
  • 1 1/2 tsp sea salt
  • 1/8 tsp black pepper powder
  • 1 bay leaf
  • 2 cups corn kernel from 2 corn or frozen corn
  • 2 tbsp all purpose flour
  • 1/2 cup half-and-half
  • 2 tbsp flour


  1. In a large pot add the butter and olive oil and melt the butter. When the butter is melted add the onion, celery and garlic along with pinch salt, and cook the mixture over medium heat for about 8 minutes, stirring.
  2. Add Kayanoya Original Vegetable Stock Powder and stir with the vegetables for 30 seconds. Add 4 1/2 cups water, potatoes, thyme spring, salt, black pepper powder and bay leaf, and cook for 10 minutes. 
  3. Add the corn and half-and-half and cook for 10 minutes. In a small cup add and mix the flour and 1/4 cup of water. Add the flour-water mixture to the pot and cook until it is lightly thickens. Divide the soup into four bowls and serve.

Used in this Recipe