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+ servings

Creamy Corn Chowder

Corn Chowder is a delicious creamy soup made from scratch.
Course Soup
Cuisine All-American
Keyword cheese, chowder, corn, Manhattan, New England
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 Servings
Author Lynn / Turnips 2 Tangerines


  • soup pot


  • 1- 32 oz carton chicken stock
  • 3- 14.5 oz cans chicken stock
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 small green pepper, chopped
  • 1 small head broccoli, separated into florets
  • 2 ribs celery, chopped
  • 1 large carrot, peeled and sliced
  • 4 cloves garlic, minced
  • 2 cups fresh corn off the cob
  • 2 pounds small Yukon Gold potatoes, cut into quarters
  • 1 teaspoon dried thyme
  • 4 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ quart heavy cream
  • 4 cups shredded extra sharp white cheddar cheese


  • In a large soup pot, heat oil over medium heat until hot, about 2 minutes. Add the onions, green pepper, broccoli, celery, carrots, garlic, corn and potatoes. Stir constantly, until the vegetables are translucent and very soft, about 5 minutes. Stir in the dried thyme, salt and pepper. 
    Stir in the flour, continue cooking for about a minute and the flour begins to lightly brown.
    Very slowly pour in the chicken stock, whisking it into the flour/vegetable mixture at the same time. 
    Add bay leaves and increase the heat to high and bring to a boil. Reduce to a simmer and continue cooking for 45 minutes.
    Stir in the cream, and then slowly stir in the cheese. Stir until cheese is melted and soup is nice and hot.
    Remove bay leaves and serve.