Corn Chowder


Corn chowder is one of those dishes that tastes better the next day after you make it. All the flavors seep into the potatoes and make for a delicious leftover. This is my interpretation of Tyler Florence’s Corn Chowder. I tried it his way the first time I made corn chowder, but I found it to be too rich and salty. This is a lighter version.


  • 2 tbsp of butter
  • 1 diced onion
  • 2 minced garlic cloves
  • about 1-2 tsp of thyme (fresh or dried, it doesn’t really make a huge difference. The downside with fresh thyme is that you have to pluck all the really tiny leaves off of the sprig)
  • 1/4 cup of all purpose flour
  • 3 cups of vegetable stock
  • 3 cups of water
  • 2 cups of whole milk
  • 2 Idaho potatoes, peeled and diced (the smaller you dice them, the better they disintegrate and cook)
  • 1 can of corn (or you can use 6 ears of corn, but let’s be real… that’s more work)
  • 1/4 cup of parsley
  • salt and pepper to taste


  1. Heat the butter in a large soup pot until it’s hot enough to add the diced onion and thyme.
  2. Cook until the onion is soft, and then add the garlic. Don’t let the garlic brown.
  3. Coat the vegetables with flour and mix well.
  4. Pour in the vegetable stock and water. Bring to a boil.
  5. Add the milk and potatoes and boil (hard) for about 10 minutes.
  6. Add the corn and cook for another 5 minutes. Season with salt and pepper to taste.
  7. Stir in the parsley and serve.