Corn Chowder Recipe

Recipe Category: Soup

Corn Chowder Recipe


Makes 4 To 5 Servings

  • 2 tablespoons butter
  • 1 medium red or yellow onion, minced
  • 1 stalk celery, minced
  • 1 teaspoon minced garlic (about 1 good-sized clove)
  • 1½ teaspoons salt
  • 4 cups water
  • 2 or 3 medium-small waxy potatoes (about ¾ pound), cut into ¾-inch dice
  • 1 pound frozen corn kernels (about 3 cups), thawed
  • ½ cup milk or heavy cream (or a combination)
  • freshly ground black pepper


  1. In a soup pot or a dutch oven, melt the butter over medium heat
  2. Add the onion, celery, garlic, and salt
  3. Cook, stirring occasionally, for about 5 minutes, or until the onion and celery begin to soften
  4. Add the water and the diced potatoes
  5. Bring to a boil, then turn the heat all the way down to the lowest possible setting
  6. Partially cover and simmer gently for about 15 minutes, or until the potatoes become completely soft
  7. Add the corn and simmer for 5 minutes
  8. Stir in the milk or cream and heat the soup very gently for a minute longer
  9. Season to taste with pepper, ladle into bowls, and serve

Popular Soup Recipes

Full List of Soup Recipes

Popular Dutch-Oven Recipes

Full List of Dutch-Oven Recipes