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close up of corn chowder in a white bowl
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4.95 from 51 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 minutes
Cook Time45 minutes
Total Time1 hour
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

Instructions

  • Add the butter to a large soup pot or Dutch oven over medium heat until the butter melts.
  • Add the diced vegetables to the melted butter and increase the temperature to medium-high and let the vegetable cook for 5-7 minutes, stirring as needed
  • Add the all-purpose flour to the sauteed veggies. Mix the flour into the vegetables, turn down the heat to low, and allow the mixture to simmer for 3-4 minutes to let the flour cook (don’t let the flour burn or get dark).
  • Vegetables and flour should be cooked long enough to get the raw taste of flour out of the mixture.
  • Add the hot stock to the cooked roux (butter and flour mixture) and mix in well. 
  • Add the milk, corn kernels, and seasonings to the pot and mix to combine. Reduce the heat and allow the chowder 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