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Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Takahashi Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patricia Takahashi


1 medium yellow onion chopped fine
2 russet potatoes peeled and cubed
1 celery stalk chopped
1- 900 ml tetra pack chicken stock (30% less sodium optional)
1- 14 oz can cream style corn
12 oz frozen or canned corn niblets
2 carrots peeled and chopped (optional)
1 L homo milk (any milk will work but homo is what mom uses) vary amount of milk for size of batch
2 pieces of cooked, chopped bacon
1 tbsp canola oil
Dill (optional)
1/4 tsp onion powder or celery seed (optional for flavour)

Thickener - beurre blanc
1/4 c butter
3-4 tbsp white flour

Add oil to pot and sauté onions on medium heat until translucent, approx 5 minutes.
Add carrots, celery and potatoes and pour in chicken broth. Add a pinch of salt and pepper and turn up heat to bring to simmer but not a heavy boil. Once simmering, cover with lid but keep an eye on it to make sure broth does not boil away.
After 10 min check carrots and potatoes with a knife for tenderness, simmer until no longer hard.
Add chopped bacon, creamed corn and niblets. Stir together and add dill and onion/ celery seasonings if desired.
Pour in cold milk and stir to combine. Bring to simmer.

If broth needs thickening, in a small bowl soften butter and add 3 tbsp flour. Use a fork to work flour into butter until it forms a paste, add extra flour if needed. Add beurre blanc to chowder and stir on low heat for a minute.

Can add more creamed corn or beurre blanc until desired thickness is achieved.




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