Corn Chowder

This recipe comes from a Macfarlane family cookbook my mother-in-law gave me when I married into the family. It’s my husband’s Aunt Megan’s recipe (tweaked a tiny bit) and it says on the recipe that it’s Martha Stewarts recipe. I’ve tried to find the original recipe online but the recipes I’ve found for Martha Stewart’s corn chowder is not this recipe. Regardless of where it originated, I make this soup at least 4 times a year. It’s a great take in meal to someone who just had a baby or surgery and it makes a lot so you can freeze half of it, or just halve the recipe from the start. I made this one time to feed a former sister missionary in our ward’s whole family who came to visit soon after she returned home. It fed (Perfectly, no leftover and no one was left wanting more) 8 adults and 4 kids. It’s become a tradition in our home to make this for conference weekend twice a year.

Corn Chowder

Print Recipe

Quick and delicious, creamy and cozy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: feeds at least 10 adults

Ingredients

Scale 1x2x3x

2 medium yellow onions, diced small

4 tablespoons butter

½ cup flour

1 teaspoon pepper

10 cups chicken broth

1 ½ pounds potatoes, peeled and diced into bite sized pieces

6 cups of corn (canned or frozen)

1 cup half and half

2 cups shredded sharp cheddar cheese

1 pound of chicken, cooked and shredded

Instructions

In a large soup pot melt the butter over medium heat and add the diced onions. Cook, stirring frequently, till soft and translucent, about 10 minutes.

Add the flour and pepper and stir till onions are even coated and cook 3 minutes.

Slowly pour in the chicken broth and then add the potatoes bring to a boil. Reduce heat and simmer potatoes till soft and cooked through, about 15 minutes.

Add the cheese and stir till melted.

Pour in half and half and the chicken and stir to combine.

Serve hot.

Notes

Enough for 2 meals.

Can be easily halved.

Freezes well.

Keywords: Corn Chowder