Tyler Florence Corn Chowder

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,647.2
  • Total Fat: 43.5 g
  • Cholesterol: 60.5 mg
  • Sodium: 8,470.0 mg
  • Total Carbs: 296.3 g
  • Dietary Fiber: 36.7 g
  • Protein: 57.1 g

View full nutritional breakdown of Tyler Florence Corn Chowder calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 1


    2 tablespoons butter
    Extra-virgin olive oil
    1 onion, diced
    2 garlic cloves, minced
    6 sprigs fresh thyme, leaves only
    1/4 cup all-purpose flour
    6 cups canned vegetable stock
    2 cups heavy cream
    2 Idaho potatoes, peeled and diced
    6 ears corn
    Salt and freshly ground black pepper


Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

Serving Size: 8

Number of Servings: 1

Recipe submitted by SparkPeople user MARFYCAN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.