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Corn Chowder

Creamy and savour soup with a sweet taste of fresh corn
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Chews and Brews


  • 2 Tbsp. butter
  • 2 Tbsp. all purpose flour
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh thyme
  • 1 leek sliced thin
  • 1/4 cup green onion sliced thin
  • 4 celery stalks diced
  • 4 cups broth chicken or vegetable
  • 4 cups milk
  • 2 cup potatoes cubed
  • 2 cup corn kernels


  1. Heat a soup pot or dutch oven on medium heat.
  2. Melt butter in the pot and add in oil, flour and thyme and start stirring until a light brown colour forms.
  3. Add in the celery, onion and leek and sauté for 5 - 7 minutes until everything softens, while stirring occasionally.
  4. Add in the broth and bring to a boil. Add in the milk and cubed potatoes and bring to a boil again, and simmer until potatoes soften. Add in the corn, bring back to a boil and season with salt and pepper to taste. Serve and enjoy!

Recipe Notes

For the milk, I used skim, but the more fat in the milk, the richer the soup will taste!
Fresh corn is what I used, but frozen will work as well.