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Corn Chowder

Corn Chowder I LisaGCooks.com
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Corn Chowder

I must admit this is really good! Any time you are going to make a soup with corn, add in the cobs; you get a ton of flavour from doing that. This is a hearty stick-to-your-ribs chowder that still has butter and cream but a marginal amount. So while this tastes rich and heavy, you’re not going to feel weighed down after eating it.

Corn Chowder I LisaGCooks.com [4]

Corn Chowder I LisaGCooks.com [5]


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Corn Chowder I LisaGCooks.com

Corn Chowder


A recipe for the classic creamy, soul-soothing Corn Chowder; lightened up of course!



1 tbsp butter

1 Stalk of celery, sliced

1 Medium onion, chopped

2 Cloves of garlic, crushed

56 Sprigs of fresh thyme

1 tbsp of flour

2 Small/1 medium potato, washed and chopped

3 Ears of corn, kernels removed (or 3 cups of frozen corn)

3 Cups chicken sodium reduced chicken stock

¼ Cup Half & Half Cream




In a large pot, with a tight-fitting lid, turn the heat to medium high and add the butter. When the butter has melted, add the onion and celery; season with salt and pepper.

Sauté the onion and celery for about 5 minutes, just until the onions are soft and translucent but don’t have any colour.

Add the garlic, thyme sprigs and flour.

Mix well, stirring constantly for about a minute (this gets rid of the raw flour flavour).

Stir in the stock, stirring constantly to ensure there are no lumps.

Season with salt and pepper.

Add the potatoes and if you’re using fresh corn, add in the stripped cobs.

Cover the pot with the lid and turn the heat to high and bring the soup to a boil. Once the soup comes to a boil, drop the heat to low and let it simmer for 20 minutes or until the potatoes are tenders.

After the soup has simmered for 20 minutes, remove the corncobs and thyme stems.

Add the corn and cream.

Let the soup simmer for another 10 minutes, make sure you don’t let it come to a boil.

Taste and adjust seasoning.


  1. There is about a cup of corn per medium sized cob of corn.
  2. Feel free to garnish with green onions/scallions, about two sliced should do it.
  3. This soup is insanely satisfying at a fraction of the fat and calories.
  4. Originally published on September 19, 2014 🙂


  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Soup

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