Appalachia Appalachian Food

Corn and Potato Chowder

Corn and potatoe chowder recipe

I like to make a pot of soup or stew on the weekends for an easy supper and to provide lunches for myself and The Deer Hunter during the coming week. I don’t make them as often during the summer months because it just seems like soups and stews are better in the winter.

A few weeks ago I saw a recipe for Summer Corn Chowder in a Mother Earth News magazine. Since this is the season for corn I thought I’d give it a try.

Mother Earth News Summer Corn Chowder

  • 6 ears sweet corn
  • 2 large onions (one diced, one quartered)
  • 2 stalks celery
  • 2 bay leaves
  • 6 stems fresh thyme, tied together (I didn’t have any fresh so I used a little dried thyme)
  • 1 and 1/2 tsp salt, divided
  • 2 tablespoon butter
  • 3 cup unpeeled, red-skinned potatoes, cut in 1 inch cubes
  • 1 large clove garlic, grated or pressed
  • 1/4 teaspoon nutmeg
  • 1 cup heavy cream
  • 2 tablespoon fresh flat-leaf parsley, finely chopped (I didn’t have any fresh so I used dried)
  • black pepper to taste

Corn chowder recipe

Cut kernels off cobs and set aside.

Place cobs in a large sauce pan with 2 quarts of water. Cut one onion and two stalks of celery into quarters and add to the water along with bay leaves, thyme, and a teaspoon of salt. Bring mixture to a boil and let simmer for an hour.

Take out the cobs and strain the liquid to remove the other items. The recipe said you would have about 2 cups I had more like 4 cups. Rinse pot.

Cook half of the corn in a small pan along with half the broth and simmer about 10 minutes. Blend the cooked corn with an immersion blender or food processor.

Add butter to large sauce pan and cook diced onion about 5 minutes. Add potatoes, the rest of the corn, garlic, nutmeg, 1/2 teaspoon salt, and the rest of the stock. Simmer until the potatoes are tender. Stir in blended corn, cream, parsley, and pepper.

The chowder and a cake of cornbread made a tasty supper and the left over chowder with a sleeve of crackers made a tasty lunch for the following work week. If you’d like to give the recipe a try-jump over to the Mother News Website to print it out.




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  • Reply
    August 31, 2016 at 6:26 pm

    SuzyJ-thank you for the comment! Yes on Sunday we are playing on the back porch of the old house in Blairsville-unless Sam puts us somewhere else-but that is where we usually are : ) Hope you can make it!

  • Reply
    August 29, 2016 at 6:44 pm

    I sure wish I had a big bowl of that chowder in front of me right this minute! Chores are done early tonight and gosh I am hungry. But I’m about to pick some cucumbers and make ANOTHER batch of that salad. I think I’ll make the mayonnaise version tonight – last time I made that I was eating it as a late-night snack instead of ice cream, can you believe it?! Getting lots of good food advice here from Tipper and the Blind Pig readers – thanks all! 🙂

  • Reply
    August 29, 2016 at 2:05 pm

    We’re really blessed to have all those groups in Wilson Holler. I told this to Donna Lynn at our Christian Radio Station and she agreed. There’s about 4 different groups that I counted and one is Good As The Next. (I’m partial to Chitter and Chatter.) …Ken

  • Reply
    B. Ruth
    August 29, 2016 at 1:23 pm

    You really ort to eat you plenty of carrots to help keep your eyes healthy, especially since you had them all doctored up!
    Just sayin’

  • Reply
    B. Ruth
    August 29, 2016 at 1:18 pm

    and Ken,
    Here is what we have many times in cooler months. Put on a large or medium pan of water with some salt and bring to a boil. Slice some really purty thick carrots on a slant chunk size. Start them first. Let’um cook a bit, while you are peeling your taters or scrub and don’t peel, Cut them in chunks. Let them cook a bit whilst you prep your cabbage. Prep a large onion too. Cut the cabbage and onion in quarters and drop in the pot. Add a walnut size of good butter or if you like “near plastic” go ahead and use store boughten margarine! ha Add that to the pot.
    Cook until the carrots are to your taste and tenderness, for if they are done the less cooking time vegetables, taters, cabbage and onions, will be done too. Add pepper and more salt if you like. I add pepper last. Make yourself a skillet of Mexican cornbread (store bought on sale for .39 cents) or make your favorite cornbread. When that’s done, rare back, push away from the table and get your daily intake of veggies. Sometimes we have a few green onions and sliced tomatoes too!
    Take the leftovers the next day or two, scramble a half pound of burger, drain and add a can of diced tomatoes, a can of pintos or peas and eat a good helping of soup the next day or put in a quart container for the freezer.
    Thanks Tipper,
    I’m starvin’

  • Reply
    June jolley
    August 29, 2016 at 12:31 pm

    I can smell that all the way over at my house. Looks wonderful!

  • Reply
    August 29, 2016 at 12:25 pm

    I forgot: Congradulations Sandy, on winning the Rada Pie Server…Ken

  • Reply
    Ed Ammons
    August 29, 2016 at 11:19 am

    I would love to make this recipe but I don’t have thyme. Get it? Thyme?
    I see you didn’t use the splatterware bowl this thyme. That’s a good idea! The last picture of it you posted liked to set off a internet war!

  • Reply
    August 29, 2016 at 10:46 am

    The summer chowder looks pretty good. I love soups and a nice bowl of chili. The other day I fixed cabbage and taters boiled all together and ate it with loaf bread. I wish it would cool down a lot so I could enjoy the summer.
    Hope your uncle Henry is doing better…Ken

  • Reply
    B. Ruth
    August 29, 2016 at 10:33 am

    My better half is diabetic. His carbs eaten are supposed to be only complex. I am going to make this Corn and Tater Chowder and pretend it is totally complex. He loves corn and red potatoes.
    In fact, we’ve got to dig our red taters. I wonder which corn field around here I could abscond away with 6 or 7 ears?
    Thanks Tipper,

  • Reply
    Pam Danner
    August 29, 2016 at 10:29 am

    Potato Corn Chowder is one of our favorites! It’s so creamy and good, we top it with a little shredded cheddar cheese. Mmm-Mmm. I usually make in the Fall and Winter.
    Thanks for sharing your recipe!

  • Reply
    Wanda Devers
    August 29, 2016 at 9:45 am

    We make a corn & potato chowder that is more finely chopped–it has a diced jalapeno in it and we love it. I’ve canned a cooker of beef vegetable and frozen a gallon of split pea soup–getting ready for fall!! Fixing to make some navy bean soup soon to freeze too. A big pot of chili to freeze & we’ll be set for a good while! We are ready for fall!

  • Reply
    August 29, 2016 at 9:45 am

    I love soups and stews as well! I usually add some bacon to my corn/potato chowder, everything is better with bacon in my book 🙂
    Sorry I miss you and the girls this past Saturday, hope you had a lot of fun!
    On this Sunday, where are ya’ll playing in Blairsville? At the Mock House?
    Hope to see you there!

  • Reply
    Gina Price
    August 29, 2016 at 9:34 am

    Wow, this looks wonderful !! Can’t wait to give it a try. Praying for you and your family and sweet Uncle..

  • Reply
    Gayle Larson
    August 29, 2016 at 9:12 am

    I am with Miss Cindy. Nothing beats good fresh cooked corn. Being from Pennsylvania we like chicken corn soup which I make all year round.
    Every church and grange had a chicken corn soup supper when I was growing up.

  • Reply
    Ron Stephens
    August 29, 2016 at 8:28 am

    You are right. We are just getting into chili, beef stew and soup weather. And the recipe looks like something my wife will really like (me too but it is a bit more like her). We just have to scale everything to the two of us and it seems like the more ingredients the more difficult it becomes. It is made all the harder when the proportion of ingredients just doesn’t look right.
    By the way, am I the only one who gets frustrated when vegetables and fruit at the store doesn’t identify the vatiety? The other day we had some really good corn with a large cob and probably 20+ rows of kernels. I’d like to grow some but of course I don’t know what it is.

  • Reply
    Miss Cindy
    August 29, 2016 at 7:51 am

    That looks really tasty Tip. I’ve tried making corn chowder a few times over the years but just never came up with anything I enjoyed as much as just plain cooked fresh corn. I’ll have to give this one a try.
    The girls are busy!

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