• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 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



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

Categories: Chowder  Soup  Stove  Vegetable 

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