Grandma's Corn Chowder

Total Time
Prep 5 mins
Cook 30 mins

passed down to me from my grandma NOTE - 3 cups frozen corn maybe substituted for fresh.

Ingredients Nutrition


  1. Saute onion and celery in butter in a large saucepan until tender.
  2. Stir in next 7 ingredients; cover and simmer 15 minutes.
  3. Add milk and half & half; cook stirring constantly, until thoroughly heated.


Most Helpful

I made a half recipe. I added chopped carrot along with the celery and onion. That added a little color to the soup. I liked this soup after I added additional salt and pepper at the end of cooking it. It was pretty bland before that. I would suggest garnishing the soup with chopped fresh parsley before serving.

Marie Nixon February 12, 2011

This is a wonderful corn chowder...definitely a keeper for us. I used 1-1/2 cups chicken stock in place of the water and bouillon cubes, and because I found out after I got started that I didn't have enough potatoes, I used about a cup of mashed potatoes in their place. This worked wonderfully as it added to the flavor of the soup and thickened it up a bit too. I will definitely be making this chowder again. Made and reviewed for the Spring PAC 2010

Chef Buggsy Mate April 03, 2010

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