Corn Chowder

Corn Chowder

Corn Chowder

If you’re lucky enough to find fresh sweet summer corn you’ll swear you could have this soup for dessert. Use your sharpest knife to cut the corn off the cob and then use the dull side of the knife to scrape down all the juicy stuff left behind. As tasty as white corn is, yellow corn has more health-building carotenoids. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 4 servings

Corn Chowder


  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/4 teaspoon dried thyme leaves

  • 1 1/2 cups water or chicken stock
  • 2 cups fresh corn (3 or 4 ears)
  • 1 cup diced potatoes, about 1/4 inch thick

  • 1/2 cup 1% milk
  • 2 teaspoons flour
  • 1/4 teaspoon salt
  • pepper to taste


  1. Heat oil in a medium soup pot over medium heat. Add onion, celery and thyme. Cook and stir for 2 minutes.
  2. Add water or stock, corn, and potatoes. Bring to a boil, cover and reduce heat. Simmer for 10 minutes.
  3. In a measuring cup whisk together the milk and flour until smooth and add to the pot with salt and pepper. Cover and cook another 5 minutes.

7 Comments on "Corn Chowder"

  1. Allen

    I tried to print this from your print button but on my printer all remarks prints as well.

    Is that user error or is something need adjusting.

    You are the greatest I thank you

    • Jenny

      I just tested the print button (in the upper right corner of the recipe) in both Chrome and Firefox and they both print only the recipe and not the comments. I’m sorry but I can’t help any further as it seems to be working.

    • MNchip

      I had the same issue. I found that when I used the print button, the page would come up blank. BUT, after I cancelled the printing, the recipe page would now have a box around the recipe. I could now use Control -P and it would print just fine on the one page.

  2. Kai

    chicken soup!

    Use whole chicken or parts or just a carcuss with some boned and skinned thighs to add some meat. Cover with 1 part water to 1 part stock (canned or fresh if you have or can use better than boullion (awesome stuff)) Boil with 2-3 carrots chopped, 2 stalks celery chopped, 1 onion cut into 1/2 to 1 inch chunks… size does not matter here. Sprinkle in thyme, rosemary, sage (fresh is best if available) use your judgement on amount. Add salt and pepper to taste. I cook on low for a couple of hours… if you have used bone-in meat or carcuss, let cool enough so you can pick out bones. Clean bones of meat. Add more carrots and barley or rice if you like or noddles or leave plain and serve with corn bread or crackers. Super Easy and so hearty!

  3. Jennie

    Any ideas for an awesome chicken soup recipe?

    • Jenny

      You must by psychic – or maybe it’s me. My chicken soup recipe is coming tomorrow!

  4. Jennie B.

    I made your Corn Chowder soup recipe and it was the best soup I’ve ever had. I also made your pizza recipe and loved it. Will you be coming out with more recipes? I can’t wait! Thank you Jenny for all your fabulous recipes.

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