Featured Italian Soups

How to make Corn Chowder

The Corn Chowder. Delicious to make when fresh corn is in season.


SERVING: Serves 6 


  • 2 tb. butter
  • 1 lb. red or small potatoes – cubed
  • 3 cups chicken broth
  • 2 green onions – thinly sliced
  • Freshly ground black pepper – to taste
  • 1 tb fresh parsley or basil – minced, for garnishing
  • 1 onion – chopped
  • 1 ½ cups fresh corn – off the cob
  • 1 ½ cups half and half – divided
  • Salt – to taste
  • 3 tb. flour or wondra* – for thickening
  • Pinch of nutmeg – optional

*Gold Medal Wondra is an all-purpose, quick mixing flour that is great for thickening soups, stews and sauces. It never lumps, so I always depend on it. 



  1. In a large saucepan, heat the butter over medium-high heat. 
  2. Add onions and cook, stirring for a few minutes until softened.
  3. Add potatoes, corn, broth, 1 cup half and half, green onions, salt, and pepper and slowly bring to a boil. 
  4. Reduce heat and simmer covered for about 15 minutes or until the potatoes are just tender but not falling apart. 
  5. In a small bowl, mix flour and remaining half and half until smooth (this is why I prefer Wondra).
  6. Slowly add to the soup stirring constantly and continue to cook for a few minutes until the soup is slightly thickened.
  7. Sprinkle with a dash of nutmeg, if using, and stir to combine. 
  8. Pour into individual bowls and garnish with minced parsley or basil. 


NOTE: in the cooler months you can use frozen corn and sometimes I will add a ham bone if I have one in the freezer. 




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