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Corn Chowder

Have this hearty Corn Chowder on your table in less than 45 minutes!  Serve with fresh bread and a salad for a full meal!

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I realize it’s summer and I made soup.  But on a cold and windy rainy day, soup in summer is the best.  The last thing I want to do is get out to the BBQ when I’m about to get whisked away in a rainstorm.  Instead I want to cozy up to the stove and make a delicious pot of comforting soup. Then serve it with a big ‘ol loaf of crusty bread.  Yum.

Corn Chowder

I’ve been making this corn chowder, and variations of it for years.  It is delicious on it’s own as a Corn Chowder, but I’ve also tweaked the recipe to make Chicken Corn Chowder and Fish Chowder.  One thing I really like about this soup, is that you can use up leftover potatoes and corn from dinner the night before.  It’s also a great recipe to make ahead of time and take camping.  There’s nothing better than having dinner ready and waiting when you’re camping…especially if the weather isn’t great!

Corn Chowder

Creamy, comforting and delicious.  Serve it up with fresh bread, and a salad if you like!


Corn Chowder

Have this hearty Corn Chowder on your table in less than 45 minutes! Serve with fresh bread and a salad for a full meal!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup


Units Scale
  • 3 tbsp butter
  • 1 onion (chopped)
  • 1 large potato (peeled and diced)
  • 1 bay leaf
  • 1/4 tsp sage
  • 2 tbsp flour
  • 2 cups vegetable stock
  • 1 1/4 cups light cream
  • 1/4 cup dry white wine
  • 1 (341 mL) can corn or 1 1/2 cups frozen corn niblets
  • 2 cups grated cheddar cheese


  1. In a skillet over low/medium heat, melt the butter, and add the onion, potato, bay leaf and sage. Cook for about 5 minutes, or until the onions are soft but not browned.
  2. Add the flour, mix well, and cook for about 1 minute.
  3. Then whisk in the stock and cream. Bring to a boil then reduce heat, and simmer the soup for about 20 minutes, making sure to stir often.
  4. After this time, add the wine and corn. Simmer until the soup is fully warmed through, about 5 minutes.
  5. Remove the bay leaf, and remove the soup from the heat.
  6. Stir in the cheese until melted.
  7. Serve and enjoy!


This is a very versatile soup. Here are a few ideas on how you can make it:

  • Instead of the potato, you can add 3/4 cup left over mashed potatoes.
  • You can add in a can of creamed corn if you want to thicken it up more. (I often do this.)

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Corn Chowder

Have a delicious day!

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