Corn Chowder

Corn Chowder

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Bobbi Gulla


I found the origins of this recipe here on JAP but it had crab in it. I'm also not wild about potatoes or celery so I addressed these issues with the help of my favorite JAP cook. This soup tastes a bit like "kettle corn" [butttery & sweet]. Its simple to make and and its not something you find everywere. So be unique, try it & let me know what you think. Be honest!

I hope you like it too!


★★★★★ 2 votes

Yields 6 8 oz cups
10 Min
50 Min


  • 1/2 - 1
    huge vidalia or sweet onion [diced]
  • 1 stick
    unsalted butter
  • 1 can(s)
    10 3/4 oz cream of celery soup
  • 2 can(s)
    14 3/4 oz sweet corn cream style
  • 1 can(s)
    15 1/4 oz sweet corn kernals [drained]
  • 1 Tbsp
    all purpose flour
  • 1 Tbsp
  • 1 c
    heavy whipping cream
  • 1/2 tsp
    accent [optional]
  • ·
    salt & pepper to taste

  • ·
    sharp knife [to cut onion]
  • ·
    can opener
  • ·
    large non-stick soup pot & lid
  • ·
    spoon [for stirring]
  • ·
  • ·
    1 tablespoon for measuring
  • ·
    half teaspoon for measuring
  • ·
    1 cup measuring cup
  • ·
    wire whip

How to Make Corn Chowder


  1. In large soup pot, melt butter. Do not burn!
  2. Saute diced onion

    Add accent, salt & pepper

    Remember: Enjoy the fragrance of the butter & onion!
  3. Add soup & corn
  4. Put sugar,flour and havy whipping cream in smaller bowl. Blend together with wire whip. NO LUMPS.
    Add to soup pot.
  5. Mix all ingredients together.
  6. Bring to simmer on med-low heat. It takes about 10 minutes to reach simmer.
  7. Reduce heat to low to maintain slow simmer. Put lid on.
  8. Stir every 5-10 minutes to keep the soup from sticking on bottom.
  9. Continue stirring for 40 minutes.
  10. Use ladle to transfer soup to bowl.
  11. Store in refrigerator.
  12. Microwave or stove top to reheat.

Printable Recipe Card

About Corn Chowder

Course/Dish: Soups Chowders
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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