Recipes

Creamy Corn Chowder

Chowder  Soup  Stove  Vegetable 

• Servings: 8
• 1 16-ounce package frozen whole-kernel corn
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1/2 cup thinly sliced leeks
• 2 tablespoons finely chopped shallots
• 4 cups chicken broth
• 1 teaspoon dried marjoram, crushed
• 1/2 teaspoon kosher salt or salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground white pepper
• 3 cups half-and-half or light cream
• 8 individual round loaves sourdough bread

This recipe is still being edited to fit into our new format. Please check back later for the complete recipe with directions.

Guests at the Hotel Pattee in Perry, Iowa, savor this soup ladled into bread bowls for a doubly delicious presentation. The hotel's chefs roast the corn in the husk before adding it to the soup. I simplified the recipe by using frozen corn instead.

Nutrition Facts

Creamy Corn Chowder

8 Servings

Amount Per Serving

Calories 1,036.6

Total Fat 34.4 g

Saturated Fat 12.1 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 6.4 g

Cholesterol 34.8 mg

Sodium 1,862.4 mg

Potassium 1,879.2 mg

Total Carbohydrate 155.5 g

Dietary Fiber 12.7 g

Sugars 10.2 g

Protein 33.0 g