Corn Chowder

Corn Chowder

This recipe for Corn Chowder is a simple, yet delicious and hearty soup that is perfect for those cold winter days!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Lunch, Main Course, Side Dish
Servings 8


  • 2 Tbsp. Pure Irish Butter
  • 2 Tbsp. Garlic Olive Oil (Redstone Infused Olive Oils)
  • 1 Large Chopped Onion½ Cup Chopped Celery
  • 3 Tbsp. Flour
  • 3 Cups Chicken Stock
  • 2 Cups Cubed Potatoes (Red or Russet)
  • 1 Can of Creamed Corn
  • 3 Cup Fresh or Frozen Corn
  • 2 Tbsp. Cane Sugar
  • 2 Tsp. Sea Salt
  • ½ Tsp. White Pepper
  • A Dash of Red Pepper Flakes
  • 3 Cups Milk (I prefer to use Half and Half)
  • ¾ Cup Chopped Cooked Bacon
  • 1½ Cups Heavy Cream
  • 3 Sprigs Chopped Parsley


  • Melt butter and oil in a large pot over medium heat.
  • Sauté celery and onions until tender.
  • Add flour and cook for 30 seconds, stirring constantly.
  • Add chicken stock, potatoes, corn, sugar, salt, white pepper, and red pepper flakes.
  • Cover and simmer until potatoes are tender, about 30 minutes.
  • Add milk and simmer until soup has thickened to a creamy consistency, about 15 minutes.
  • Garnish with cheese, chopped parsley, and chopped bacon and serve warm.
Keyword Soup

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