Corn Chowder Recipe

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Corn Chowder

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


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

Add accent, salt & pepper

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

About this Recipe

Course/Dish: Soups, Chowders
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #easy, #corn, #creamy, #chowder