Creamy Corn Chowder

A couple of weeks ago we had some very cold weather down here in Atlanta, the first cold of the Winter. I was glad to be indoors all week and resort to warm comfort food snuggled on the couch. Soups are our first choice but when we need something a little more filling, I make Corn Chowder.


Chowder is usually any thick soup, containing seafood or vegetables. The thickness comes from adding flour to the base, which is unusual in regular broth and vegetable based soups. Corn Chowder is a hearty combination of vegetables and of course a whole lot of corn kernels (white/yellow).

You will need:

2 tbsp Butter
3 tbsp All purpose flour
2 cloves of garlic, chopped
1 onion, chopped
½ cup chopped carrots
1 cup Yellow corn, from a can, drained
1 ½ cups Vegetable stock or water
1 cup Whole milk, hot
¼ cup Heavy cream
¼ tsp Nutmeg
Salt and pepper to taste


Heat the butter in a non stick pan. Add the chopped garlic, sauté till fragrant and then add the chopped onions. Cook for 2 minutes and add the chopped carrots. Saute for a few more minutes. Bring the vegetable stock (or water) to a simmering boil in another pan. Now add the all purpose flour and whisk continuously, to prevent the flour from burning and to allow it to cook evenly.


Slowly add the simmering stock(or water) while still whisking till a thick sauce is formed. Cook on low heat for a minute and then whisk in the whole milk and the heavy cream. Stir in the corn. Season with salt, pepper and nutmeg. Bring the chowder to a boil and let simmer till the milk reduces and the chowder is creamy and thick. Turn off heat and serve while still hot or warm.