Creamy Corn Chowder
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This simple chowder is thick, creamy, and delicious. Loaded with flavor, it's pure comfort in a bowl. This is the perfect dish on a cold a stormy day. Chef's Note: If you would like to save some calories, you can substitute milk for all or part of the half and half without sacrificing flavor. Total Cost of Recipe = $4.90 or about $0.62 per serving.
  • 1 stick butter or margarine ($0.63)
  • 2 garlic cloves, minced ($0.06)
  • 1 medium onion, diced ($0.19)
  • 2 stalks celery, diced ($0.20)
  • 1 large carrot, diced ($0.10)
  • ½ cup all-purpose flour ($0.08)
  • 2 (14.5 ounce) cans chicken broth ($1.16)
  • 1 (16 ounce) bag frozen corn kernels ($0.99)
  • 2 cups half and half ($1.39)
  • salt and pepper, to taste ($0.04)
  1. Melt butter over medium heat with onion, celery, carrots and garlic.
  2. Saute vegetables in butter until tender, taking care not to let the butter brown.
  3. When the vegetables are tender, sprinkle them with the flour and stir to create a roux.
  4. Stir for 2 -4 minutes allowing the flour time to cook. At this point, it will look like a gooey sticky mess.
  5. Add chicken broth, one can at a time, stirring vigorously, between each addition. You want to be certain to incorporate the flour and vegetable mixture into the broth to prevent lumps in your chowder.
  6. Once everything is well mixed, add corn, and bring to a boil, stirring frequently.
  7. Reduce heat and simmer for 10 minutes, stirring often. You want to give the frozen corn time to cook.
  8. The soup will get very thick during this time. Just keep stirring so that it doesn't stick to the bottom of the pan.
  9. Pour half and half into a large bowl and stir in four or five tablespoons of the hot soup mixture one at a time, whisking correctly. This will prevent the half and half from curdling when added to the hot soup.
  10. Add the tempered half and half to the pot, mixing well.
  11. Reduce heat and bring the chowder up to a boil.
  12. Remove from heat and serve.
  13. We add salt and pepper to taste at the end.
Recipe by Patty Cake's Pantry at