Stove Top Corn Chowder

Provided by CalFresh Healthy Living UCCE
Placer/Nevada Counties, and the Auburn Interfaith
Food Closet

RECIPE TYPE:  Soup, vegetable dish


PREP TIME:  20 minutes

TOTAL COOK TIME:  30 minutes


  • 2 tablespoons butter or trans-fat free margarine
  • 1/2 medium onion, peeled and chopped
  • 1 clove garlic, minced
  • 2 celery stalks, rinsed and chopped (about 1 cup)
  • 3 carrots, peeled and sliced (about 1 cup)
  • 1 tablespoon all-purpose flour
  • 3 potatoes, peeled and cut into 1/2” pieces (about 2½ cups)
  • 2 cans (15-oz. each) whole kernel corn, rinsed and drained
  • 1 can (4-oz.) roasted diced green chiles
  • 2 cups chicken or vegetable broth
  • 1/4 teaspoon pepper
  • 2 cups milk
  • Salt to taste


  1. Wash hands. In a large pan, sauté onion, garlic, celery, and carrot in butter or margarine until onion is soft, about 5 minutes. Stir in flour and cook for another minute.
  2. Add potatoes, corn, green chiles, broth, and pepper. Stir to combine.
  3. Cover and simmer for 15 minutes, stirring occasionally until potatoes are tender. Remove from heat.
  4. If a creamier consistency is desired, puree half of the batch in a blender. Return pureed mixture to pot and stir in milk.  Cook uncovered on low for 5-10 minutes.  Add salt to taste.

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