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Fresh Corn Chowder

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings


  • 4 large ears sweet corn, husks removed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon butter
  • 1-1/2 cups diced peeled potatoes
  • 1 cup water
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 6 tablespoons all-purpose flour
  • 3 cups 2% milk


  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1 cup: 204 calories, 5g fat (3g saturated fat), 13mg cholesterol, 410mg sodium, 35g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 reduced-fat milk.

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  • Appy_Girl
    Sep 22, 2016

    What a great tasting soup. I took advantage of using the last of our summers fresh corn. That added a natural sweetness tot he soup. I also added 1 grated carrot just to add some eye appeal. And I cut back on the potatoes and flour. Just wanted to roll back a few calories. Hubby and I both enjoyed this hearty, flavorful soup. Fresh thyme and sweet Jersey corn made this one a Winner. Its one that I'd recommend trying.Taste of Home Volunteer Field Editor

  • LegalSec
    Jul 23, 2012

    Very good. My husband raved about this soup. I only used two very large ears of corn, I added some onion, grated one carrot, added fresh red peper. I used 1% milk and omitted the butter to save on fat grams. I have a feeling I will be making again for my husband. Thanks.

  • Gillian1913
    Jan 9, 2012

    I thawed some frozen sweet corn and added in some carrots and more celery, veggie bouillon cube and also used soy flour (trying to live a vegetarian life style and also gluten free). Very easy to make and save for me not adequately combining the flour and milk to a really smooth consistency I like it a lot. I love how the flavor of the corn is out front and on display. I contemplated attempting this with a sweet potato but I was afraid of the flavor profile but I may try that in the future. Would definitely try again and will expand the veggies for my own dietary requirements.