Corn Chowder Recipe

Here's an easy potato corn chowder recipe that makes a soup as beautiful as it is delicious!

I like this soup not only because it tastes so good, but because it is a complete meal in a bowl.

It's a great way to get a lot of vegetables into my children in one fell swoop!

corn chowder recipe

This soup has a lovely appearance, aroma and texture. It's real comfort food - the perfect meal for a frosty winter's day!

Check that you have these staples at home

  • in the cupboard

    • olive oil
    • prepared vegetable stock
    • dried parsley
    • whole wheat flour
    • dried thyme
    • salt
    • pepper

  • in the fridge or freezer

    • onions
    • milk
    • frozen corn

Buy these fresh ingredients

  • a leek
  • potato
  • carrots
  • yellow sweet potato

Get out your equipment

  • Essential

    • a cutting board and sharp knife
    • a large saucepan with a lid
    • a wooden spoon or other stirring spoon
    • a small bowl
    • a vegetable peeler or paring knife

  • Nice to have but not necessary

    • measuring cups and spoons (if not, estimate)
    • a metal strainer for thawing the corn
    • a whisk for mixing the flour and water (you could also use a fork)
    • a vegetable brush

    The corn chowder recipe

    1 tsp/5 mL olive oil

    1 cup/250 mL chopped onion

    1 leek (just the white part), thinly sliced

    2 cups/500 mL vegetable stock

    1 medium-sized potato, diced

    1 cup/250 mL diced carrots

    1 cup/250 mL peeled and diced sweet potato

    1/2 tsp/2 mL dried parsley

    2 Tbsp/30 mL whole wheat flour

    1/4 cup/60 mL water

    1 1/2 cups/375 mL milk

    2 cups/500 mL frozen corn kernels, thawed

    1 tsp/5 mL dried thyme



    In a large saucepan over medium-low heat, heat the olive oil.

    Add the onion and leek. Cook, stirring occasionally, until the onions are nice and tender (about 10 minutes).

    Add the stock, potato, carrots, sweet potato and parsley.
    Bring to a boil. Reduce heat. Cover.
    Simmer until all the vegetables are tender (about 15 minutes).

    In a small bowl, mix the flour and water. Add to the soup.
    Add the milk. Stir.

    Simmer for a couple of minutes.

    Add the corn, thyme, and salt and pepper to taste.
    Heat for a minute or two more.
    Serve hot.


    • Use any vegetable oil in place of the olive oil.

    • Use an orange sweet potato instead of a yellow one.

    • Use canned corn, or fresh corn kernels, instead of frozen.

    • Use a non-dairy milk substitute, like soy milk or rice milk, in place of the milk.

    • Use about 1 Tbsp/15 mL fresh thyme in place of the dried thyme.

    Ideas for making this recipe your own

    • Add any other vegetables that appeal to you. The beauty of a chowder is that you can't really go wrong!

    • Use your own homemade vegetable stock.

    • For a non-vegetarian soup, add some shrimp or diced cooked chicken.


    • I thaw frozen corn in a metal strainer under running water.

    • If your potato is thin-skinned, there is no need to peel it. Just give it a good scrub with a vegetable brush. If its skin is thick and rough, peel it.

    • You can choose to peel your carrots, or not. If not, scrub them well.

    Menu suggestion

    Serve this dish with

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