Get ready for a surprising admission…this is a Small Batch Recipe!!! Yes, sometimes the Buttery Babe only cooks for 2! Well, 2 ish. I like leftovers. My Corn Chowder is rich and delicious, of course, and a perfect way to use up some random produce in your fridge.

  • 1 Potato – Russet, Yukon Gold, Red Skin – about 8 oz
  • 3 cups Corn – fresh off the cob, frozen, canned
  • 1 small Onion
  • 2 Carrots
  • 2 Celery ribs
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Chopped Soft Herbs – Parsley, Chives, Basil, Thyme
  • 1 cup Heavy Cream
  • 3 Tablespoons All Purpose Flour
  • 2 Tablespoons Chopped Garlic
  • 2 cups Milk
  • 2 cups Veggie Broth
  • Kosher Salt and Freshly Cracked Black Pepper to Taste
  • Cholula or Tabasco – 3 dashes or so, to season but not make spicy
  1. Get out a medium pot – about 4 quarts and stick it on a burner so it is ready. Do not turn the burner on yet!
  2. Dice the Potato, Carrot, Celery and Onion. I usually do about 1/3″ cubes, but I will not come into your kitchen and measure, unless, of course, you invite me. The veggies should be slightly large than the Corn Kernels.
  3. Now it is time to turn on the burner. Put a medium flame under the pot and add the oil and butter. When the butter is melted add in the Celery, Carrots and Onion. Saute gently until they start to soften, about 7 minutes.
  4. Add the Potato and mix around. I prefer a wooden spoon for this culinary adventure. After a minute, add the chopped Garlic and continue to cook until it smells delicious. Sprinkle the veggies with salt and pepper, mix, then sprinkle with the flour and mix very well. The flour will start to stick to the bottom and sides of the pot after a minute, this is fine.
  5. After about 2 minutes, add in the broth and use your wooden spoons to get any stuck bits off the bottom. These will help thicken the Chowder. When the broth comes to a simmer, and the milk. Stir, stir, stir, all the way to the bottom and get in the corners. Bring back to a simmer, and let it go for about 15 minutes.
  6. Taste a Potato cube. Is it crunchy or tender? If crunchy, simmer another 5 minutes. If the potato is tender, mix in the Corn, Chopped Herbs and Heavy Cream. Simmer another 5 minutes, season with salt, pepper and hot sauce and dig in!