Corn Chowder

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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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Corn Chowder:

  • 3 tbsp butter
  • 1 medium onion, chopped
  • 1 large potato, peeled and diced (I like Yukon gold potatoes)
  • 1 bay leaf
  • 1/4 tsp dried sage
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 tbsp all purpose flour
  • 2 cups vegetable stock
  • 1 1/4 cups light cream (like half + half)
  • 1/4 cup dry white wine
  • 1 (341 mL) can corn or 1 1/2 cups frozen corn niblets
  • 2 cups grated cheddar cheese


  • extra shredded cheese
  • chopped chives or green onion


  1. In a skillet over low/medium heat, melt the butter, and add the onion, potato, bay leaf, sage, salt and pepper. 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. Garnish with extra shredded cheese and chopped green onion if you like! Then serve and enjoy!