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This Creamy Corn Chowder is an amazing recipe for any soup lover! It’s easy to make and will warm you up on cold evenings! Perfect flavors for a perfect dinner!
- 1 cup Butter
- 1 cup flour
- 4 cups chicken broth
- 2 cup milk
- 2 (15 oz) cans of diced potatoes
- 2 (14.5 oz) cans of sliced carrots
- 6 oz diced mushrooms
- 29 oz can of whole kernel corn
- 2 (14.5 oz) cans of creamed corn
- 1/8 teaspoon of salt
- 1/8 teaspoon of pepper
In a large stock pot melt 1 cup of butter over medium- high heat. All of the vegetables EXCEPT the corn.Cook the vegetables in the butter for about 10 minutes. Stir every once in a while.
Add in the flour and mix well, this should make it very very thick.
Turn the heat down to medium and cook for about 2 minutes, whisking as it cooks.Pour in the chicken broth, milk, the whole corn kernels and creamed corn.
Bring to a boil and cook for 5 minutes while stirring.
Stir in the salt and pepper.
Lower the heat to a low simmer and simmer the chowder for 45 minutes, un-covered.