Corn Chowder

When the weather is cold like this, nothing quite hits the spot like a bowl of thick, creamy soup.  But most of the chowders out there are either shellfish or chicken based.  Since the soups are milk-based, neither one of those works so well for a kosher meal.  So, here’s a corn chowder recipe guaranteed to warm you up even when the temperature gets below the freezing mark.

© Courtney Weiner.  All Rights Reserved.

Total time: 40 min.

Yield: 4-6 servings

Level: Easy


  • 2 tbsp butter
  • 1 medium onion, chopped
  • ¼ cup chopped celery
  • 1 small can green chiles
  • 2 tbsp flour
  • 3 cups milk
  • 1 15 oz. can corn
  • 2 15 oz. cans cream style corn
  • 1 tsp chopped fresh or ¼ tsp dried thyme
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp salt, plus more to taste


Melt butter in a heavy pot over medium heat.  Add onion, celery, and chiles.  Cook for 3 minutes or until tender, stirring frequently.  Add flour.  Cook for 1 minute, stirring constantly.  Add remaining ingredients and stir to combine.   Bring to a boil and simmer for 5-10 minutes, until thick.  (The cooking time will be at the shorter end for higher-fat milk, longer for skim milk.)

1 reply
  1. Kenny
    Kenny says:

    The title fooled me! This is corn chowder, not kosher clam chowder. I’m sure it is very good corn chowder, but it is not clam chowder, which by definition, cannot be kosher.


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