Creamy Corn Chowder
  • 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

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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