Corn Chowder
Posted December 22, 2010 by Marc Gottlieb
Ready Time 0 min Servings:


  • 500 grams onion finely diced
  • 1000 grams potatoes diced
  • 500 grams corn kernels
  • 250 butter divided
  • 200 carrots minced
  • 4 liters water
  • 375 mililiters cream
  • 1/2 cup flour
  • 3 tablespoons kosher salt
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke


Make no mistake, the full-fat version is the way to go for this creamy, silky soup. However, several variations are listed at the end of the recipe.
  1. Sweat onions in 100g of butter
  2. Add potatoes and carrots. Cook 10 minutes until soft. Do not allow vegetables to brown. Add a cup of water if the vegetables are sticking to the pot.
  3. Add corn. Add water. Add salt, pepper, and cayenne pepper. Bring to a boil. Cook on medium heat for 90 minutes. Occasionally stir the soup vigorously to break up the potatoes.
  4. Add liquid smoke.
  5. In a small pot, melt remaining butter. Add flour and cream. Stir until smooth.
  6. Add thickener to pot slowly. Stir to combine until smooth. Boil another 20 minutes until the soup reached the desired consistency. If you prefer a heartier soup, or your potatoes weren't starchy enough, add 1/3 cup potato flakes.


Lower fat: substitute 200g leben or yogurt plus 175 grams 1% milk for cream. Pareve: substitute 375g unflavored soy milk. Substitute margarine. Add more potato flakes as necessary. Mesquite: substitute hot chipotle sauce for liquid smoke, to taste, at least 1 tablespoon.