Creamy Corn Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 celery stalks, chopped
  • 2 carrots, peeled & sliced cross-wise
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, finely minced
  • ⅓ cup flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • ½ lb baby yellow potatoes, halved or quartered (depending on size)
  • 32 oz (4 cups) chicken stock
  • 1 16oz bag frozen corn
  • ¾ cup half and half (or unsweetened nondairy milk)
  • ¼ cup chopped chives, optional
  • 4 slices turkey bacon, cooked and chopped, optional
  1. Place butter and olive oil in a Dutch oven over medium-high heat.
  2. When butter is melted, add celery, carrots, and onion. Sauté 5 minutes, or till tender. Add garlic and sauté 1-2 minutes more. Stir in flour, salt, and pepper. Cook 2-3 minutes, while stirring.
  3. Add chicken stock and potatoes. Bring to a simmer (takes about 10 minutes), then reduce heat to medium-low and let simmer uncovered 15-20 minutes, stirring occasionally, until potatoes are cooked through when pierced with a fork.
  4. Stir in corn and half and half. Cook 5-10 minutes or until warmed through.
  5. Ladle soup into bowls and top with chives and bacon, if desired.
Recipe by Heart & Stove at