Fall Corn Chowder

Fall Corn Chowder

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Rhonda Wheeler


Can use fresh corn or 16 oz. bag of frozen. Good anytime of the year.


★★★★★ 1 vote

40 Min


  • 2 Tbsp
  • 1
    onion;finely chopped
  • 3 clove
    garlic; minced
  • 1 tsp
    dried thyme or 2 teaspoons of fresh
  • ·
    salt and pepper to taste
  • 3 1/2 c
    chicken broth
  • 1 1/2 c
  • 4
    potatoes;diced, can use unpeeled
  • 5
    ears of corn scraped off(16 oz.bag frozen corn
  • 2
    tomatoes; chopped
  • 1 Tbsp
    vinegar;can add any flavor

How to Make Fall Corn Chowder


  1. Melt butter in pot and cook onion over medium heat.Add garlic,thyme,salt and pepper and cook 1 minute,stirring.
  2. Add broth and 1 1/2 cups of water and simmer.
  3. Add potatoes to simmering broth and cook 20 minutes.
  4. Stir in corn and tomatoes and cook 15 more minutes. Garnish with sour cream and tarragon.

Printable Recipe Card

About Fall Corn Chowder

Course/Dish: Vegetable Soup

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