Corn Chowder

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
8 servings
Level:
Intermediate

Ingredients
Directions

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.7 193
Yum! I accidentally used 1/2 cup AP flour..substituted coconut milk for cream and sweet potatoes. Had no thyme just used parsley flakes. Seasoned with celery seed..old bay..kosher salt..white and black pepper. The results were seconds inducing. item not reviewed by moderator and published
add corn, small round potato chips, and chives as garnish...its a must! item not reviewed by moderator and published
Superb & easy! We can't stop eating it! item not reviewed by moderator and published
Well, this corn chowder was on point! I made it as is the first time and it was a 5 star dish then, rating the recipe should be done as its written, then you can "tweak" it and make it your own. Heres what I did: I rendered down some diced bacon to be used as a garnish for the finished dish and sautéed the veggies in the bacon fat. I added carrots, celery, and the cobs of corn after I cut the corn off. I finely diced two redskin potatoes, with the skin on, and regular diced the other taters. I also used home made chicken stock in lieu of veggie stock. The delicate sweet summer flavor of the corn really shines in this dish. Make this dish! Read more at: http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe.html#sni-reviews?oc=linkbackI used homemade chicken stock in lieu of veggie. I added celery, carrots, and the cobs of corn after I cut the corn off. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
Loved this! I thought I would add some cheese and/or Old Bay at the end, but I actually loved it as-is. I followed the recipe pretty closely; I did add one chopped carrot and an extra clove of garlic, and I used frozen corn and dried thyme as that's what I had on hand. Will definitely make again. item not reviewed by moderator and published
I couldn't do that much fat in my soup!!! Substitutions: For the heavy cream - 1.5c 1% milk and 0.5c half and half Used: -corn starch for thickening agent -frozen corn -added jalapeno, cayenne, and paprika (as suggested by another user) Next time: would add quinoa crunchies on top to add more flavor and texture item not reviewed by moderator and published
Two cups of heavy cream???? And wait.... we didn't cream the corn cobs.... the cobs have a creamy sweet liquid that comes out.... take a fork, scrape up and down, and simmer the cobs in the stock. This gives the soup a sweet creaminess and you could cut the cream in half.... not using the cobs of blasphemous for a corn chowder. It's not really corn chowder this way. Its cream soup with corn thrown in. item not reviewed by moderator and published
It was good soup. I substituted 2% milk for heavy cream and didn't loose anything except a little guilt. I would however, on the not-so-healthy side, add a little chopped bacon for more pizzaz. item not reviewed by moderator and published
I liked it - but the fact that it was so unhealthy (the 2 full cups of heavy cream!!) made me cringe with each bowl I kept eating! The soup was great. I didn't find it thick - maybe my potato pieces didn't break down because they weren't diced small enough - so I pureed some of the potato chunks. I'd say mine was a corn and potato soup, which was nice. How to make this healthy?! item not reviewed by moderator and published
Excellent, thick, creamy, flavorful and very easy to make. My husband ate two big bowls and gave it high marks. item not reviewed by moderator and published
I loved this recipe item not reviewed by moderator and published
Excellent recipe!! I used chicken broth instead of vegetable, and rosemary instead of thyme and it was scrumptious!!!! item not reviewed by moderator and published
I altered it a tad. Cooked down 5 strips of thick bacon and cooked the onions in the bacon grease. In another pot I had the potatoes cooking in the stock while the onions were cooking and mashed them up a bit before adding to the onion mix and corn which I also sautéed to caramelize a bit. I don't add the cream until last for a reason. As a single person, obviously too much soup. But after everything [minus the cream] is simmered for 20 minutes - you can then portion it out into 4 freezer containers and freeze. After thawing - add the appropriate amount of cream and heat gently. item not reviewed by moderator and published
This is an outstanding soup! Using all fresh ingredients it was simple to throw together and totally delicious! item not reviewed by moderator and published
I sautéed 5 diced slices of bacon with onion and garlic to start, and also folded in diced grilled chicken toward the end. I thought it was good but would prefer if it had more corn flavor. Next time I think I'll get an extra ear of corn or two and puree the kernels to up the corn flavor. item not reviewed by moderator and published
Delicious!! item not reviewed by moderator and published
I think this is a delicious chowder- fresh tasting and easy to prepare. Like several others I prefer a thicker consistency. The second time I made it I took some of the potatoes and puréed them and that thickened the soup nicely. Included a half jalapeño, some paprika and a little cayenne. It is a great way to use the summer's bounty. item not reviewed by moderator and published
I have made a double batch of this corn chowder every 4th of July and Labor Day for the past 5 years for my in-laws and family (30+ people. Every year at Christmas I get asked if I'm going to make it again. It is ALWAYS a hit. Only deviation I make is I use a spoon to shave the kernels off the cob in to a large pot rather than cutting them off. It makes a HUGE difference because of the sugar in the fresh corn that is released. I also serve it with some jumbo lump crab meat on the side that the family can add on top for a little extra love. item not reviewed by moderator and published
This soup was wonderful! It was easy to prepare and the flavor was great. Definitely a keeper. item not reviewed by moderator and published
It came out real good. I did cheat, though, added 2 celery stalks, 1 carrot, 4 oz of diced pancetta,, a leek, a couple cups of milk, and used chicken bouillon and water because I had no stock. item not reviewed by moderator and published
Great recipe! I used this recipe to make corn chowder for a pot luck dinner with a group of friends, and they unanimously agreed that I now have to make it for every event! Super easy to prepare and did not take long at all. I suggest switching out the idaho potatoes with a bag of red potatoes with skins still on them. item not reviewed by moderator and published
Absolutely delicious! It was easy to prepare, and so tasty. I'll be making this again real soon. I used 2 lbs of frozen corn though as it was easier for me mid winter to get the corn frozen. Since we're a gluten free family I used corn starch as my thickener. It all came out great. Even my vegetarian son could enjoy it since it didn't include bacon as many corn or potato soups do. item not reviewed by moderator and published
This soup has me falling in love with hearty homemade soups all over again. Simply delicious! item not reviewed by moderator and published
such an easy sounding recipe...only an idiot could mess it up....guess I'm an idiot :( I got sidetracked and forgot to add the flour before the stock so I was like it's okay i'll just add it to the stock....badddd idea....it got all clumpy and nasty...so I whisked it a bit....it all pretty much settled to the bottom so I added a few sprinkles after the milk and potatoes and it turned out okay in the end surprisingly item not reviewed by moderator and published
Excellent! First chowder of the fall and it is a winner. item not reviewed by moderator and published
I have made this twice. The first time, I made the exact recipe which was delicious. The second time, I used homemade vegetable stock which really makes a difference in depth of flavor. You don't need the chicken broth! It does take some extra time but it is a great way to use up the veggies in your fridge that otherwise might be thrown away. I brought the chowder to a friend's house last night. At a table of men and a meat loaf, they all ranted and raved about the soup and thanked me multiple times throughout the evening. Second time around, I also added a pinch of cayenne, dill, and parsley. I substituted yukons for russets. For a thicker texture without the blender, I used a potato masher to mash the soup, but left the majority of it as is. If possible, use fresh herbs and corn. It is totally worth the extra effort. item not reviewed by moderator and published
The recipe was simple and easy and didn't take a long time to make. I used chicken boullion with water for more flavor and only 1 cup of heavy cream, and a pinch of cayenne. It could have been a little thicker for my liking. I added some shrimp and cheddar to my first bowl. My second bowl I added a sprinkle of Old Bay. Both bowls were delicious. I plan on making this again. item not reviewed by moderator and published
Great recipe very easy to make. I would make it again. item not reviewed by moderator and published
I made this exactly as directed. The chowder was very good but perhaps could use a bit more salt and pepper. I will make this again. item not reviewed by moderator and published
The flavor of this chowder is fantastic. It was simple to make and it was especially nice that the ingredients were those which one would have around the house most of the time. Two slight change that I made: 1. I cut the corn from the cob and then boiled the cobs in the broth. Prior to adding the cream, I took the cobs out. 2. When I served the chowder, I placed about 2 tablespoons of white crab meat in the center...YUM! I would like it a bit thicker, but I will see what happens once it has the opportunity to sit overnight. This is a recipe worth keeping and using over again. item not reviewed by moderator and published
Fantastic item not reviewed by moderator and published
really yummy and creamy. add paprika, cayenne, thyme and cumin for extra flavor item not reviewed by moderator and published
Yuummyy.! Yes, I tweaked mine a bit. I followed the recipe but used chicken broth because that's what I had and threw in some left over rotisserie chicken. So so good great recipe Tyler ! item not reviewed by moderator and published
Delicious! Almost as good as mom's. item not reviewed by moderator and published
This chowder was delicious, very easy to prepare. The kids loved it! I substituted half & half for the cream, and could not tell the difference. The consistency was perfect for chowder. I added a small amount of turmeric - about a teaspoon - and it gave the chowder a nice yellow color. I used frozen corn, a mix of yellow and white corn. item not reviewed by moderator and published
Awesone soup! Great to add additions to like grilled chicken and roasted poblano to spice it up. i love it. latest gadgets reviews item not reviewed by moderator and published
We just love this recipe. I used 1/2 chicken and 1/2 vegetable stock, omitted the salt and added 1.5 cups of chopped ham, didn't have fresh thyme so used dried 2 tbsp, and added some chopped, pickled jalapeño for a little kick. It was soooo good! item not reviewed by moderator and published
Like the good corn chowder should taste, only better! I add minced red bell peppers at the same time of the corn, plus a pinch of red pepper flakes. Love it! item not reviewed by moderator and published
Awesone soup! Great to add additions to like grilled chicken and roasted poblano to spice it up. item not reviewed by moderator and published
This is an excellent recipe. Not only did it taste amazing, it was such a pleasure to make because it smelled absolutely divine throughout the whole cooking process. item not reviewed by moderator and published
Very good as is. Easy to make. I added 1 lb of shrimp and 1/2 cheddar cheese at the end. I also marinated the shrimp in red pepper flakes while the veggies cooked. item not reviewed by moderator and published
good basic recipe. however, added apple juice and vanilla as a substitute for sherry, and red pepper. these additions gave the broth a richer flavor. item not reviewed by moderator and published
This chowder was amazing! I cubed eight, one-quarter inch slices of Pancetta, pre-cooked in a frying pan and used the juices when cooking the onions/garlic. I added the cooked Pancetta in the last 5 minutes of cooking. The chowder was superb; my family kept asking for more! Thanks Tyler! item not reviewed by moderator and published
We enjoyed this very much. I did use 1% milk instead of cream, and so I had to thicken it at the end with a little corn starch. I like the idea of celery and will add it next time. I also used chicken broth. A very good, light meal. item not reviewed by moderator and published
I made this as per the recipe except for two things. First, I used frozen corn because it's a little late for fresh and second, I waited until the very end to add the cream (I don't have good luck in boiling cream/milk. The soup was very good. I would have given it five stars if not for my thoughts of all the things I could add (fake crab [son's allergic to real crab], red pepper, grilled corn? to make it better. Though maybe that's not quite fair as I wasn't able to start with fresh corn on the cob. item not reviewed by moderator and published
This is a good base recipe. I threw everything from the CSA box in (I had corn, tomatillos, potatoes, and some other random stuff. It turned out really well! item not reviewed by moderator and published
This is a great recipe! I make it with chicken stock, since I never have vegetable on hand, and I fry some bacon first then cook the vegetables in the bacon grease and serve the crispy bacon on top of the soup with the parsley. My whole family loves this chowder, and it lends itself to lots of variations. item not reviewed by moderator and published
Now I'm not from the Midwest, but I know corn. I've made salsas, salads, on the cob with manchego and lime...this soup was hands-down the most delicious. I used sweet farm fresh corn, at peak season, and it was absolutely delicious. Im looking forward to next summer so that I can make it again! item not reviewed by moderator and published
I substituted chicken stock instead of vegetable stock and I added a shredded carrot and chopped celery for color and texture. I agree with the addidtion of the Old Bay. It gave it that extra 'pop' that had us coming back for seconds! Grab a hearty loaf of bread and this is a quick and satisfying meal the whole family will enjoy! item not reviewed by moderator and published
I have to say that this chowder recipe was really really fantastic! Our family makes a large variety of soups and this one came out fantastic taste and texture wise. I did add a can of alrwady cooked wildrice to the recipe. Next time I make it I am going to cook my potatoes seperate for about 5 minutes to speed up the cooking time of soup. Make sure you constantly stir to avoid scorching your soup. Anyone who likes a hearty chowder with amazing taste wont be disappointed! item not reviewed by moderator and published
Compared to other corn chowder recipes, this one is good. I've tried it both with vegetable stock and chicken stock, and I definitely liked it with vegetable stock better. item not reviewed by moderator and published
Eating a bowl as I type. I used pretty much everything that was called for and then added some. Went to a farmers market yesterday, used fresh sweet corn, used the follow home grown from the farmers marketpotatoes, celery, carrots, 1/2 of jalapeno pepper and a sweet red pepper and a dash of red pepper flackes. Also used chicken broth and 2% milk since that is what i had. Little sweet from the corn with a little bit of heat. yummy will make it again. Freezing some corn to use this winter in thes chowder item not reviewed by moderator and published
Tyler I wish you were a woman so I could marry you lol This is bomb diggity corn chowder. So much layering in flavors. Its perfect not thick at all like restaurants so you dont just tast the roux. And just follow the recipe because its on point!!!! Ive made this prob ten times and love it. Going to use some silverqueen corn in mine tonight fresh from the farmers market. Its the sweetest out there mmmmmm item not reviewed by moderator and published
The best corn chowder I've ever had! item not reviewed by moderator and published
This recipe was great. I found it to be a little thick so I added a bit more broth to it. I also used red skinned potatoes instead of Idaho. I had left overs the next day so I threw in some crab meat, cyanne pepper and topped it with some avocado and it was amazing! item not reviewed by moderator and published
Very tasty. I loosely followed the original recipe, but made the following changes: doubled the garlic and added celery to the roux mixture, used 8 cups of broth, 1 cup heavy cream, 1 cup 2% milk, 8 ears of corn, a little cumin, curry, every-day seasoning, and red pepper flakes. DELISH! item not reviewed by moderator and published
I threw in a little roasted chicken from the night before's dinner and made it chicken corn chowder and was really happy with the result. It also froze really well for future meals. item not reviewed by moderator and published
I followed the recipe as written (except that I only had dried thyme and it turned out delicious. I did let it simmer for much longer to get the individual flavors to marry. I will definitely make this again! item not reviewed by moderator and published
I really liked this soup its hearty and filling and so easy and quick,I needed to use of some corn on the cob and this was awesome. I saved it to my recipe box. item not reviewed by moderator and published
This was great--but can't you people out there read? WHAT trout? Are you reviewing the wrong recipe--no trout in this one! item not reviewed by moderator and published
Easy and tasty :) item not reviewed by moderator and published
Very good recipe. I subbed the cream for 2% milk, and added it in a rue after the soup was 90% cooked. Also added 1 diced jalapeno, and a teaspoon of cumin. Served topped with fresh cilantro, shredded gouda, and some verde chile sauce. item not reviewed by moderator and published
This Recipe Is very Yummy!!!!!! item not reviewed by moderator and published
This soup was unbelievable! I'm sure the recipe by itself would be delicious but I did add several things though.. 1 celery rib, half of a red pepper, 6 chopped slices of turkey bacon, 1/2 teaspoon cayenne pepper and a whole bunch of Old Bay. I didn't have fresh corn on hand so I used 3 cans of corn and added 1 extra cup of chicken stock (didn't have veg stock). I also added a couple of handfuls of crushed tortilla chips to thicken it up a bit too. So even though this isn't Tyler's exact recipe, but I just thought I would put it out there of what I added to give it a little more oomph. This soup is VERY hearty and will definitely fill you up! item not reviewed by moderator and published
Added red pepper flakes, GREAT recipe!! I will definitely make again item not reviewed by moderator and published
This is a great recipe! Made it the traditional way first which was great, then I tweaked it a little and added 4 cups veg stock instead of 6 cups and substituted the last 2 cups for fish stock, added some fresh lump crab meat to it and was just as AMAZING!!! This recipe is so basic and easy, there are a number of variations you can do from the original. All of them, original included, are equally fantastic. item not reviewed by moderator and published
YUM! I used skim milk and flour instead of cream, and the grocery store didn't have fresh corn on hand so I used one can of corn niblets with the juice. Came out fabulous and warmed my tummy. I'd definitely make this again. Thanks, Tyler! item not reviewed by moderator and published
Very tasty. I too, added cayenne instead of black pepper. Additionally, I substituted shallots, canned corn, and whole milk. item not reviewed by moderator and published
Amazing! I added some shrimp at the end and it was a great addition. item not reviewed by moderator and published
This soup is terrific. My family love it and there's usually enough left to send for school lunches the next day. item not reviewed by moderator and published
This soup was delicious, easy, and filling. I subbed skim milk for the cream, and it still came out great. I also added a dash of cayenne at the end to punch it up a bit. A bowl with some crusty bread makes a great dinner! item not reviewed by moderator and published
I used this base recipe to make a seafood chowder, so I changed up quite a bit. First I sauteed some bacon in the pot and removed it, then threw in the onions, garlic and thyme to cook in the grease. Then I added seafood stock instead of veggie stock and potatoes. I did everything else the same accept at the end I added a big can of crab claw meat, a regular can of crab meat and two cans of clams. I also zested a lemon and squeezed in the lemon juice toward the end. This is a great base recipe, the cooking method is great and you can adjust flavors however suits your taste. item not reviewed by moderator and published
Great soup!!! I did add carrots and mushrooms to the soup it was fabulous! I also used frozen corn it was what I had. My Husband wants me to make it again. This is a great soup for a cold night. item not reviewed by moderator and published
Very adaptable, I used half heavy cream and half 1% (that's what I had), dried thyme, frozen corn and chicken stock. I have also used the basic idea of adding flour after sauteing the vegies and added different spices and made a ham and potato chowder. It is so good! item not reviewed by moderator and published
I thought the recipe was amazing great recipe !!!! item not reviewed by moderator and published
This is wonderful! Even though it say "intermediate", probably due to the prep/chopping of ingredients, I highly recommend you try this recipe because it is very easy and very delicious. I substituted whole milk for cream, and used chicken bouillon because I wanted to cut the cost of the recipe a bit. We didn't miss the cream or broth a bit. Yum, yum, yum! item not reviewed by moderator and published
Like many others said, great basic recipe. I didn't use fresh corn as I didn't have any. I used three cups of frozen corn (probably needed four) and it still tasted great. The only other modification I made was to add chopped bacon. Very good. I ate two large bowls! item not reviewed by moderator and published
This is a great basic recipe thats easy to follow especially if you've never made chowder before. Its simplicity leaves room for you to add a few of your own ingredients. Try addding a diced carrot and celery to the onion and garlic mixure and a handful of cooked chopped bacon when its time to add the corn. Delicious! item not reviewed by moderator and published
Delicious! I didn't have any heavy cream so I substituted half and half, still turned out wonderfully. This is a great autumn/winter recipe I will definitely make again! item not reviewed by moderator and published
I substituted chicken stock, and my family Loved it. The flavor was fantastic! Now that Fall is here we will be having it again soon and often. item not reviewed by moderator and published
I don't understand why people insist on putting bacon/pork in chowders. I am from New England and growing up we never used that ingredient in chowder, or tomatoes. I am going to adapt this recipe for my crock pot. Thanks Tyler...It looks yummy...... item not reviewed by moderator and published
For those of you who used Old Bay....how much should I use? My husband really likes Old Bay but I've never used it and would really like to try it! Thank you in advance! item not reviewed by moderator and published
Just made this, and I cannot stop tasting it. I used the fresh corn we have right now in huge quantities and it tastes so fresh in this soup. I see lots of people added stuff, but you don't need to. It is just perfect the way it is. great job tyler and thank you! I'll keep making this one! item not reviewed by moderator and published
I just made this soup and it's great! I added seared salmon, peas, and lots of oldbay and cayenne. Very delicious! item not reviewed by moderator and published
Perfect recipe for local fresh corn. I added some bacon, a bit of cayenne pepper for some kick and a touch of brown sugar. Great soup for a rainy day. item not reviewed by moderator and published
YUMMY! I cannot stop eating this. I added a little white wine and crab meat. Thank you Tyler item not reviewed by moderator and published
Made it for dinner and husband loved it. Thanks Tyler, I love you much better than Bobby F... Keep it up. Love ya, Rose Marie item not reviewed by moderator and published
We had fresh corn and some potatoes so we decided to try this and it turned out yummy on the first try.....definitely a keeper. My husband said it would also be good as a base for clam, oyster or fish chowder. item not reviewed by moderator and published
really easy to make and great recipe. item not reviewed by moderator and published
I tweaked the recipe just a little by first roasting the corn. Very good! item not reviewed by moderator and published
I loved this corn chowder! It was easy to make and it was delicious! Thanks again Tyler! item not reviewed by moderator and published
I follow the recipe, but to serve as a main course for super-hungry guys, I add shredded rotisserie chicken. This adds a little umph. I serve it with the "Almost Famous Cheddar Biscuits" and I never have leftovers! Thanks, Tyler:) item not reviewed by moderator and published
I have had corn chowder previously at an establishment here in Miami that had a bit of a sweet taste to it and contained carrots and potatoes. It's my absolute fave! And when I was looking on here for a recipe for corn chowder I was looking to duplicate that soup. I will start by saying that I had read these reviews and saw that some people added celery as well, so I added carrots and celery to this recipe. I couldn't find veggie stock at my local supermarket, so I substituted chicken stock for the veggie stock. Additionally, I did not want to complicate my life with the corn ears. Since I like my corn chowder sweet, I just bought two cans of the sweet cream corn and substituted that for the corn ears and added 2 tablespoons of sugar after adding the salt and pepper. And I must say...the soup was FANTASTIC!!! It was my first time making soup and it was not just a success, but it was DELICIOUS!! item not reviewed by moderator and published
IMy husband made this chowder. It was OK. If you are not a fan of Thyme, then this is not the chowder for you. Or, leave it out. It is very easy to make though. I think Rosemary would be great in this chowder. I liked everything else about the recipe except for the Thyme. Too bad that was all I could taste. item not reviewed by moderator and published
I made this soup for a bunch of my husbands friends one day after a long hard days work....this soup was a crowd pleaser! Served it with some warm frocaccia bread and it was filling. One of the comments on here said it was bland....well it kinda was until I added crushed red pepper...that spiced it up quite a bit and gave it a nice flavor. I also added more thyme than the recipe called for. I will def. be making this soup again! Delish!!! item not reviewed by moderator and published
This is an excellent, no-fuss recipe. I used frozen corn to make it even easier. I'm serving it as a starter for Thanksgiving dinner tomorrow and it's nice because there are a few vegetarians in the crowd. I'm sure it'll be a winner. item not reviewed by moderator and published
Hope the soup reference doesn't offend anyone. This is one of my all time favorite recipes on this web site item not reviewed by moderator and published
Thanks Tyler! 1. During summer/season...we follow recipe exactly. 2. During winter, we buy all corn from the grocery store. There are 1 or 2 suppliers with the best corn. Suggestion...serve each bowl with a small piece of the corn on cob itself. Ciabatta bread or toasted sourdough go great1 item not reviewed by moderator and published
and easy! so sweet, smooth and creamy, just the right amount of all ingredients. wow. can't wait to make it again! hope to add it to our thanksgiving repertoire. item not reviewed by moderator and published
My family has been making corn chowder for years and years...we use evaporated milk, half & half or whole milk, creamed corn, frozen corn...start with a little salt pork for the onions, potatoes then cover with water....bring to a boil until potatoes are soft...add milk, cream, all the corn and get it up to a hot temp, then add a stick of butter....salt, pepper...I just made it for Halloween and added cauliflower, cooked, smashed to thicken the chowder, and freshly grated parm cheese and a handful of cheddar cheese... had 35 people say they loved it...you can use a few of the soft potatoes, smashed to thicken as well...I serve with oyster crackers on top. item not reviewed by moderator and published
Why rate a recipe if you did not follow it? item not reviewed by moderator and published
Nice L2 item not reviewed by moderator and published
if hes vegetarian...this soup has heavy cream ...it comes from a cow item not reviewed by moderator and published
The dairy is acceptable in a vegetarian diet. To make it vegan you could replace the cream with a non-dairy milk such as almond. item not reviewed by moderator and published

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Shrimp and Corn Chowder

Recipe courtesy of Food Network Kitchen