Corn Chowder

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Difficulty: Easy - for beginners
Serves: 4-6


4 medium ears of corn OR 10 oz package frozen corn kernels
1/2 cup cubed, peeled potato
1/2 cup chopped onion
1/3 cup water
2 tsp. instant chicken bouillon granules
1/4 tsp. pepper
1 3/4 cups milk
1 tbs margarine or butter
2 tbs all purpose flour


If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. (you should have 2 cups of corn)

In a large saucepan combine fresh or frozen corn, potato, onion, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until corn and potatoes are just tender, stirring occasionally. Stir in 1 1/2 cups of the milk and the margarine or butter. Combine the remaining milk and flour. Stir milk -flour mixture into corn mixture. Cook and stir until thickened and bubbly. Cook and stir one minute more. If desired, garnish with shipped chives or snipped parsley and crisp-cooked, crumbled bacon.


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