Poultry · Recipes · Soups and Stews · Vegan/Vegetarian

Corn Chowder

There is this restaurant/brewery in Appleton, Wisconsin called Alder Brau.  Their beers are great especially paired with their German food.  One thing that I will always remember about the place is their Corn Chowder.  It is absolutely THE BEST corn chowder I have ever had.  These guys inspired this recipe.

Corn Chowder

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: Serves 6

Corn Chowder


  • 6 cups reduced sodium chicken broth or vegetable broth
  • 5 cups corn kernels, fresh (5 ears) or frozen (1.5 pounds)
  • 1 large yellow onion, diced
  • 3 cups russet potatoes, peeled and diced
  • 1 cup Half & Half
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried basil
  • 1/4 pound sharp white cheddar cheese, grated
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • Bacon garnish (optional)
  • Shredded chicken (optional)
  • Diced carrots (optional)
  • Diced celery (optional)


  1. In a large pot over medium heat, saute the onion and garlic until transparent, then combine broth, corn, rosemary basil, oregano, potatoes and optional vegetables and meat. Bring to a boil, then reduce heat, cover and simmer for 20 to 30 minutes, until potatoes are just tender.
  2. Stir in the half & half, cheddar and cook for 5 more minutes, until the cheese is melted. Season with salt, pepper and red pepper flakes to taste. Serve hot with your choice of garnish.


This recipe can easily be turned into a vegetarian soup by substituting vegetable broth for chicken, and veggies for shredded chicken, etc.


Photo courtesy of the Barefoot Contessa

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.