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Corn Chowder

From the kitchen of Word of mouth.

The soup which prompted Bop-Bop to have thirds.


  • 2 Tbsp extra virgin olive oil
  • 1 onion, chopped
  • 6 stalks celery, chopped
  • 6 carrots, chopped
  • 6 potatoes, chopped
  • broth, veggie or chicken
  • ½ gallon Milk-2%, or unsweetened soy
  • 2 bags frozen sweet corn
  • 3 cups shredded cheese, cheddar or soy cheddar
  • *All ingredients are approximations. Use more or less to suit.


Dump oil into large saucepot on medium burner.
Add onions, celery, carrots and potatoes. Saute for 5 minutes.
Pour in enough broth to cover veggies and bring to a boil. Reduce to simmer and cook until veggies are soft, about 20 minutes. Smoosh some of the potatoes.
Add about ½ gallon of milk and the frozen corn. Bring to boil again-gently as to avoid scorching the milk.
Reduce heat to a simmer. Cook for another 20-30 minutes until all veggies are tender and flavors are melded. Add cheese and stir until melted, another 5 minutes.
Serve with some crusty whole grain bread and a salad. Yummy!

Published by mephit on