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Creamy and Hearty, This Recipe for Traditional Corn Chowder Is Ideal for Lunch or Dinner

Dating back to 1884, the recipe for corn chowder was first published in the Boston Cook Book by Mary Johnson Bailey Lincoln of the Boston Cooking School. After Lincoln's recipe was released, a myriad recipes for corn chowder began circulating in various cookbooks throughout the United States. Some recipes utilized cream, milk or condensed milk, and thickeners like flour or egg. Others included potatoes and crackers as key additions.

As the recipe refined itself, it became one of the more popular cream-based soups in the country and a popular vegetarian alternative to the ever-popular clam chowder. Not to mention, it is quite ideal for warming up on a cold winter’s evening. Convinced to add this recipe to your circulating repertoire of culinary favorites yet?

Well, check out the ingredients and directions below:


• 2 tablespoons butter
• Extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 6 sprigs fresh thyme, leaves only
• 1/4 cup all-purpose flour
• 6 cups canned vegetable stock
• 2 cups heavy cream
• 2 Idaho potatoes, peeled and diced
• 6 ears corn
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves


1. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil.

2. Next, add the cream and the potatoes. Bring to a boil once more and boil hard for about 7 minutes, until the potatoes break down. Note: This will help to thicken the soup and give it a good texture.

3. Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.

4. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of Oxford at Tech Ridge Apartments in Austin, Texas.

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