Corn Chowder II

This version omits salt pork and uses a touch of thyme.


4 cups chicken stock
4 cups water
4 potatoes, peeled and cubed
1 sprig thyme
1 teaspoon celery seed
2 tablespoons butter
1 onion, peeled and chopped
2 cups cream
3 cups cooked corn, canned or fresh
Salt and pepper to taste


Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Saute onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.

Cooking & Recipes


Serves 6-8

Preparation Method

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