Total Time
Prep 15 mins
Cook 25 mins

Leftover corn on the cob usually gets thrown out. Not anymore!

Ingredients Nutrition


  1. Melt margarine in Dutch oven being careful not to burn.
  2. Sauté onion and celery until softened.
  3. Blend 1/2 cup milk and 1/4 cup flour; set aside.
  4. Add remaining ingredients into pan and simmer about 15 minutes.
  5. Add flour and milk mixture to chowder slowly and simmer to desired thickness.
  6. Additional milk may be added if too thick.
  7. *If using frozen corn, let thaw and drain before adding.


Most Helpful

I love corn chowder and this was an amazingly easy recipe and tasty too! I lieft out the celery because I don't like it, and used 2 cups of frozen hashbrowns instead of the canned potatoes.

Nickeletta February 03, 2007

This was excellent. I did have to make a couple of changes, like I didn't have celery so I left it out and also I had no basil. I also used a little bit of extra salt, all minor changes so I think with or without these you will enjoy this recipe a lot.

specialbekah August 30, 2007

This was excellent and easy, everyone loved it! I didn't use canned potatoes, I parcooked small red ones and diced with the skins. I also used some fresh parsley and basil. If you have a Trader Joe's near you use their white frozen corn SO sweet! Added extra milk to thin (used 1%) and kept in slow cooker. Great for a big party!

gatcweb October 16, 2006

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