CORN CHOWDER – 2nd Monday in October – Columbus Day (Columbus brought Corn and Potatoes to the Europeans)


Serves 4-6


  • 2 cups half and half
  • ¼ cup butter
  • 2 tablespoon olive oil
  • 4 slices of cooked bacon chopped or 2 tablespoons olive oil for a vegetarian dish
  • 4 medium potatoes diced
  • 2 stalks of celery chopped
  • 1 yellow onion chopped
  • 1 red pepper chopped
  • 2 teaspoons thyme
  • 2 teaspoons salt
  • 1 tablespoon white pepper
  • ¼ cup flour
  • 2 cups water
  • 1 cup vegetable broth
  • 2 cans whole kernel corn
  • 2 cans creamed style corn
  • 1 bay leaf
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Thyme or Basil


Pour half and half into a small pan and starting on low slowly bring to medium-high heat, stirring often.  In a large stockpot, melt butter in oil over low heat.  Add bacon or olive oil, potatoes, celery, onion, red pepper, thyme, salt, and white pepper.  Cook on medium heat for 10 minutes stirring frequently.  Add flour and cook for 2 minutes stirring constantly.  Add juice from the corn cans, water, and vegetable broth.  Bring to a boil, stirring often.  Add whole kernel corn, creamed corn, and bay leaf.  Reduce heat and simmer until potatoes are soft, about 20 minutes.  Remove bay leaf and put 2-4 cups of soup in a blender, depending on how creamy you want the soup.  Puree and return to pot.  Add the half and half, sugar, and salt and pepper if needed.  Garnish with thyme or basil


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