Fresh Corn Chowder

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recipe adapted from Fix-It and Forget-It Lightly by Phyllis Pellman Good


  • 4 large ears of fresh corn on the cob (1 lb bag of frozen corn can also be used in the cooler months)
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 Tablespoon butter or margarine
  • 1 1/2 cups of potatoes, cut into 1/2 inch cubes
  • 2 cups water, divided
  • 2 teaspoons chicken bouillon granules
  • 1 Tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon fresh ground black pepper
  • 6 Tablespoons flour
  • 3 cups fat-free milk


Combine 1 cup of water with the remaining ingredients except the flour and milk.  Cook in a crock pot on low for 6 hours, or until potatoes are tender.  You can also use a dutch oven or a heavy stock pot, cooking the chowder for about an hour to an hour and a half.

Once the potatoes are nice and tender, mix the flour and milk together and whisk until smooth.  Stir into the chowder very slowly, a little at a time until thickened.  Add in the additional 1 cup of water (or more) to achieve the thickness you prefer your chowder.  (I found one additional cup of water to be perfect). Serve with garlic toast or nice bread and butter.  This is a great “dunking” soup.