Our homemade corn chowder is rich, hearty and full of flavor. Grab yourself a big ‘ol bowl and cozy up with this comfort food classic.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 8-10


  • 1/2 cup salted butter
  • 1/2 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth, warmed
  • 3 cups milk, warmed
  • 2 cups cooked potatoes, diced
  • 12 ounces frozen corn, thawed (fresh corn can be used, as well)
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Shredded cheddar cheese, for garnishing (optional)
  • Chopped bacon, for garnishing (optional)


Melt butter in a large pot over low heat. Add onion and cook until soft and translucent, about 10 minutes, stirring occassionally. Add garlic and cook for 30 seconds. Stir in flour and cook for 5 minutes, stirring constantly. Slowly add chicken broth and simmer, uncovered, for 5 minutes.

Stir in milk and increase temperature to medium-high. Add potatoes, corn, sugar, salt and pepper and bring to a boil. Remove from heat. Season with additional salt and pepper, to taste, if desired.

Garnish with cheese and bacon, if desired.


ORANGE & FIELD TIP: The key to not burning the butter-flour mixture is cooking it over low heat and stirring it constantly.