Samuel's Corn Chowder
Recipe type: soup
Cuisine: American
  • 3 tbsp of butter
  • 4 tbsp of flour
  • 2 cups of chicken stock
  • 2 cups milk
  • 1\2 cup heavy cream
  • 1 carrot, diced
  • 1\2 cup celery, diced
  • fresh corn from 2 cobs
  • 1 tsp of salt, thyme, black pepper, ground cumin
  • 2 garlic cloves, minced
  • cayenne pepper, to taste
  1. In a medium dutch oven, or a heavy-bottomed pot melt 2 tablespoons of butter on medium heat.
  2. Add diced carrots and celery and cook for 2-3 minutes.
  3. Add minced garlic and stir.
  4. Add 4 tablespoons of flour and 1 tablespoon butter and stir for 1 minute.
  5. Slowly pour in the chicken stock while stirring.
  6. The roux will thicken.
  7. Turn the heat to high and add milk.
  8. Stir occasionally and let the liquid come to a bubble.
  9. Add seasoning: salt, pepper (cayenne and black), thyme, cumin, stir and taste.
  10. Add corn and heavy cream.
  11. Serve hot with your favorite bread or crackers
For Gluten-free option use rice flour instead of all purpose flour.
Recipe by Welcome 2 Our Table at