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    Ask Chef Dennis » Recipes » Starters » Soups, Stews and Chili » Restaurant Style Corn Chowder Recipe

    Restaurant Style Corn Chowder Recipe

    Published: Aug 1, 2021 · Modified: Feb 21, 2022 by Chef Dennis Littley · 74 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.94 from 45 votes
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    pinterest image for corn chowder

    Nothing beats a good homemade soup and my Restaurant Style Corn Chowder is a delicious way to use the summer corn or to warm your body and soul during the winter months.

    pot of corn chowder next to two bowls of corn chowder

    Whether you serve up my corn chowder as the main course or a starter, making delicious soups is easier than you think. And my tips and tricks will have you making restaurant-style soups in your own kitchen for your family and friends in no time.

    overhead view of corn chowder with a ladle of soup

    What ingredients do I need to make Corn Chowder?

    overhead view of ingredients to make corn chowder

    Let’s start by gathering the ingredients we need to make Corn Chowder. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Do I have to use fresh vegetables in my soup?

    No, you don’t. I prefer using fresh vegetables when ever possible but you can also use frozen vegetables when making soups. I also try to use up any leftover veggies or meats that I have on hand. In the old days soups were always made out of leftovers!

    What vegetables do I need to make soups at home?

    Most soups start out with three basic vegetables, celery, carrots and onions. This is called a Mirepoix.

    When making chowders you add potatoes. Since I was making Corn Chowder the other ingredient is pretty obvious, corn.

    How do I make Corn Chowder?

    four images showing how to start making corn chowder
    • In a large sauce pan add the butter and allow it to melt
    • Add the diced vegetables and saute them for 5-7 minutes over med-high heat
    • Add in the flour and mix well, turn down the heat to low and allow to simmer for 3-4 minutes to let the flour cook. (Don’t let the flour burn or get dark)
    four images showing how to finish making corn chowder
    • Add the hot stock to the cooked roux (butter and flour mixture) and mix in well. 
    • Add the milk, corn, and seasonings.
    • Reduce the heat and allow the chowder to simmer for 30-45 minutes.

    **If the chowder starts to get too thick, thin it out with additional milk, stock or water.

    overhead view of pot of corn chowder

    What else can I add to my corn chowder?

    Pulled cooked chicken would make a great addition to the soup. But you could also add some of your favorite veggies to the chowder.

    Originally soup was made up of anything extra we had lying around, so don’t be afraid to get creative with your leftovers!

    Once you see how easy they are to make and how many different types of soup you can make they’ll be no going back to the canned soups. 

    close up of corn chowder in a white bowl

    More Soup Recipes You’ll Love!

    • Cream of Broccoli with Roasted Tomatoes
    • Italian Wedding Soup with Tortellini 
    • Lobster Chowder
    • Manhattan Clam Chowder 
    • Sausage and Bean Minestra

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    close up of corn chowder in a white bowl
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    4.94 from 45 votes

    Corn Chowder Recipe

    Making soup is easier than you think and my corn chowder will make a delicious addition to your home menu.  It's easy to change the recipe up following my guidelines to create your favorite cream soup.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 442kcal
    Author: Chef Dennis Littley

    Ingredients

    • 8 ounces unsalted butter
    • 1 cup flour
    • 2 qt vegetable or chicken stock
    • ½ cup heavy cream ( light cream, milk or half and half can be used)
    • 2 carrots small dice
    • 4 stalks celery small dice
    • 1 medium onion small dice
    • 2 potatoes unpeeled small diced
    • 2 ears fresh corn or frozen corn
    • Sea Salt and Pepper to taste
    • pinch of thyme to taste
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • In a sauce pan add butter and allow to melt
    • Add diced vegetables and allow to saute for about 5-7 minutes over med-high heat
    • Add in the flour and mix well, turn down the heat to low and allow to simmer for 5-7 minutes to let the flour cook.
    • Add the hot stock to the roux (butter and flour mixture) and mix in well. 
    • add the milk and corn, reduce heat and allow to simmer for 30-45 minutes.
    • If the chowder appears too thick, thin it out with additional milk, stock or water.

    Nutrition

    Calories: 442kcal | Carbohydrates: 30g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 88mg | Sodium: 379mg | Potassium: 623mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3570IU | Vitamin C: 9.1mg | Calcium: 58mg | Iron: 3.1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image for corn chowder
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Julie

      December 07, 2021 at 12:54 pm

      Hi Chef Dennis! is this a modified recipe of one of your earlier recipes? I had a print out from years ago and have been searching for the recipe online. I finally found your page and I remember your picture and the instructions are all worded the same but the ingredients are a bit different. 1 qt chicken stock vs. 2 qt; 2 cups milk or greek yogurt vs. 1/2 c. heavy cream.

      I just want to make sure I’m not going crazy. 😉

      Reply
      • Chef Dennis Littley

        December 07, 2021 at 2:06 pm

        hi Julie

        you’re not crazy that is a new recipe, but its been up for about 4 years now.

        Reply
        • Julie

          December 07, 2021 at 7:14 pm

          5 stars
          good to know :). I made it tonight, still delicious. Thank you!!

    2. Veronika

      August 06, 2021 at 2:39 pm

      5 stars
      This is such a delicious and comforting meal! I saved the recipe and cannot wait to make it soon!

      Reply
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