Nutritional Info

Nutrition Facts

Serving Size 1 (46g)

Calories 64
Calories from Fat 22 (34%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 1.6g 8%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 9.1mg 3%
Sodium 119.8mg 5%
Potassium 47.8mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 1.1g 4%
Sugars 1.2g
Protein 0.8g 2%

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Best Corn Chowder

100% would make this recipe again!
Recipe Description
This hearty chowder is one of a kind on a cold winters night.  I eat a bowl of this chowder with a wedge of bread and butter and it really hits the spot.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1/8 Teaspoon(t)  salt, or to taste.
1/4 Teaspoon(t)  pepper
1/3 Cup(c)  heavy cream
1   bay leaf
1/8 Teaspoon(t)  dried thyme
2 Cup(c)  corn kernels (fresh, cooked; canned, drained; or frozen
1 Cup(c)  peeled potatoes, diced into v2 -inpieces
3 Cup(c)  vegetable broth
3 Tablespoon(T)  all-purpose flour
1 Cup(c)  chopped celery
1 Cup(c)  chopped onions
2 Tablespoon(T)  butter or margarine, divided


In a 3-quart saucepan, melt 1 tablespoon of the butter or margarine. Stir in the onions and celery; cook, stirring, until softened, about 3 minutes. Add the flour and stir until absorbed. Add the broth and bring to a boil. Add the potatoes, corn, thyme, and bay leaf; return to a boil. Reduce heat and simmer 15 minutes or until the potatoes are tender. Discard bay leaf. Stir in the cream, pepper, and salt. Continue to cook, stirring, until heated through.

Additional notes

If you use canned corn, add the canning liquid to the soup for extra corn flavor.


Would make again.  Must Try !

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