Corn Chowder

When the weather is cold like this, nothing quite hits the spot like a bowl of thick, creamy soup.  But most of the chowders out there are either shellfish or chicken based.  Since the soups are milk-based, neither one of those works so well for a kosher meal.  So, here’s a corn chowder recipe guaranteed to warm you up even when the temperature gets below the freezing mark.

© Courtney Weiner.  All Rights Reserved.

Total time: 40 min.

Yield: 4-6 servings

Level: Easy


  • 2 tbsp butter
  • 1 medium onion, chopped
  • ¼ cup chopped celery
  • 1 small can green chiles
  • 2 tbsp flour
  • 3 cups milk
  • 1 15 oz. can corn
  • 2 15 oz. cans cream style corn
  • 1 tsp chopped fresh or ¼ tsp dried thyme
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp salt, plus more to taste


Melt butter in a heavy pot over medium heat.  Add onion, celery, and chiles.  Cook for 3 minutes or until tender, stirring frequently.  Add flour.  Cook for 1 minute, stirring constantly.  Add remaining ingredients and stir to combine.   Bring to a boil and simmer for 5-10 minutes, until thick.  (The cooking time will be at the shorter end for higher-fat milk, longer for skim milk.)