“Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.” - by Annette Hartman
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
Nutrition
Amount Per Serving (6 total)
- Calories
- 390 cal
- 20%
- Fat
- 18 g
- 28%
- Carbs
- 55.9 g
- 18%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"I made this soup for a dinner gathering of friends, and it was a HUGE hit. I had made this soup once before and it was a big hit then, too. It is very easy to make, and all my guests raved that it was..." See more the best corn chowder they have ever had. I felt like a pro! Would definitely recommend this recipe. A winner!"
ehnonymus
"i am surprised at the number of naysayers with this recipe, they must be crazy, because it is delicious. i, too, skip the nutmeg because it just seems weird and potentially icky, and i also add a who..." See morele lot more of the shredded carrot just because it makes it a little heartier. lucky me, i live just a block from boudin's (offering the most delicious bread san francisco is famous for) so i serve the tasty soup in sourdough bread bowls. everyone loves it. we fight over leftovers. sometimes it gets ugly. "
vraehse
"I was looking for a recipe to use fresh local corn so I used 5 ears of scraped corn. I also left out the nutmeg as many others suggested (nutmeg just seemed odd) and added a pinch of red pepper for an..." See more added kick. We like spicey foods. Also added 1 local grown medium sized yukon gold potato. Great taste."
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