Creamy Corn Chowder, loaded with celery, onions, carrots, and corn in a thick creamy base is to serve on a cold and stormy day. This soup is pure comfort food at it’s finest. The best part is that this recipe is surprisingly easy to prepare. You can have dinner on the table in about 45 minutes. 
This started with one of my mother’s recipes, and it was something that she talked Baker’s Man through making one evening toward the end of her life. It was delicious, but I confess that I have tweaked it a bit. Her recipe called for canned corn, and I used frozen. She didn’t use garlic in this recipe, and I have added two or three cloves. I should probably publish her original recipe, but this is the most recent version I have prepared.
Before I proceed, I really need to apologize for these pictures. They don’t do justice to this chowder. So, I’m asking you not to judge this chowder by its photo. Baker’s Man loves to have his chowder with lots of black pepper and a dash or two of hot sauce. A friend prefers to grate a little fresh nutmeg onto her bowl. However they choose to eat it, this Creamy Corn Chowder is the perfect dish for a cold winter day.
Give this recipe for Creamy Corn Chowder a try and let us know what you think. You’ll be glad that you did.
Thanks for visiting Patty Cake’s Pantry.
- 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)
- Melt butter over medium heat with onion, celery, carrots and garlic.
- Saute vegetables in butter until tender, taking care not to let the butter brown.
- When the vegetables are tender, sprinkle them with the flour and stir to create a roux.
- Stir for 2 -4 minutes allowing the flour time to cook. At this point, it will look like a gooey sticky mess.
- 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.
- Once everything is well mixed, add corn, and bring to a boil, stirring frequently.
- Reduce heat and simmer for 10 minutes, stirring often. You want to give the frozen corn time to cook.
- The soup will get very thick during this time. Just keep stirring so that it doesn't stick to the bottom of the pan.
- 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.
- Add the tempered half and half to the pot, mixing well.
- Reduce heat and bring the chowder up to a boil.
- Remove from heat and serve.
- We add salt and pepper to taste at the end.
Nutrition Information in this table is for 1/8th of the recipe as written.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 282
|
|
% Daily Value
|
|
Total Fat 19.5g
30%
|
|
Saturated Fat 11.8g
59%
|
|
Trans Fat 0.0g
|
|
Cholesterol 53mg
18%
|
|
Sodium 444mg
19%
|
|
Total Carbohydrates 22.5g
7%
|
|
Dietary Fiber 2.2g
9%
|
|
Sugars 3.3g
|
|
Protein 6.5g
|
|
Vitamin A 44%
Vitamin C 7%
|
|
Calcium 8%
Iron 5%
|
Nutrition information in this table is for soup made with whole milk in place of half and half.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 234
|
|
% Daily Value
|
|
Total Fat 13.8g
21%
|
|
Saturated Fat 8.2g
41%
|
|
Trans Fat 0.0g
|
|
Cholesterol 35mg
12%
|
|
Sodium 448mg
19%
|
|
Total Carbohydrates 22.9g
8%
|
|
Dietary Fiber 2.2g
9%
|
|
Sugars 5.9g
|
|
Protein 6.8g
|
|
Vitamin A 40%
Vitamin C 6%
|
|
Calcium 9%
Iron 5%
|
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