Corn Chowder

Aug 22, 2005 by Dagamore | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 2

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  • 2 tablespoons butter
  • Extra-virgin olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 6 sprigs fresh thyme leaves only
  • 1/4 cup all-purpose flour
  • 6 cups canned vegetable stock
  • 2 cups heavy cream peeled and diced
  • 2 Idaho potatoes
  • 6 ears corn
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • 1 side (3 to 4 ounces) smoked trout - boned, skinned, and shredded

Step 1

Above are the ingredients but I added/changed those I was cooking so below will be a little different. Feel free to follow the ingredients listed above. First all chowders should be made in a crock pot, one of these. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.


Step 2

Next add the sliced onion and smashed/diced garlic to the butter and cook until the vegetables are good and soft, 8 to 10 minutes.


Step 3

Next add in just a little flower to coat the veggies that are already in.


Step 4

Add in your vegetable broth, and wait for it to boil.


Step 5

Next add in the corn.


Step 6

Add in the potatoes, yes I did not cube them, I wanted to be different. Bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).


Step 7

Next you will add in cooked sausage (I substituted 1 lb of sausage for the fish).


Step 8

And add some cheese. And wait one hour.


Step 9


Now that you have learned how to make corn chowder, please be sure to view these other soup recipes. Also, you will love these American recipes.


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