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!


  • 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 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.)