Corn Chowder

Since I don’t have my own home to plant a garden, my Saturday morning routine begins with a trip to the nearby farm, Lester’s Farm Market. The vegetables are fresh from the fields, the variety continues to grow each year and this year, they have recipes printed, free for the taking, to compliment what’s in season. With the corn harvest well underway I stocked up on corn ears and attempted to make my first chowder, thanks to their free recipes. It was simple and easy, and very tasty. I thought I’d share it with others. While the soup is boiling, I prepared some green onion & cracked pepper and sea salt biscuits, which went fabulously with the chowder.



  • 2 tbsp butter
  • 1 yellow onion, diced
  • 1 bay leaf
  • 1/2 red pepper, diced
  • 3 carrots, peeled and diced
  • 2 cloves of garlic, minced
  • 1 pound of red potatoes, diced
  • 6 ears of corn
  • 6 cups of milk
  • 1/4 cup corn meal
  • 1/4 cup water
  • a few sprigs of fresh thyme
  • 1 tsp salt
  • pepper to taste, optional


  1. Prepare the vegetables. Their recipe called for peeling the red potatoes, but I opted to keep the skin on
  2. In a large pot, melt butter, add onions and bay leaf and saute until soft, approximately 5 minutes
  3. Add the carrots, pepper and garlic and saute for another 5 minutes
  4. Add the corn, potatoes and milk, stir and add the corn earns
  5. Bring to a boil, then simmer, covered, for about 15 minutes, stirring occasionally
  6. Meanwhile, in a small bowl combine corn meal and water (you may need more than 1/4 cup of water)
  7. Remove the corn cobs and bay leaf, and add corn meal mixture
  8. Stir  to remove any clumps from corn meal
  9. Add salt, pepper and thyme and let thicken, 5-10 minutes




About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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