“This is a corn chowder recipe which is actually adopted from our restaurant's famous conch chowder...that one's a trade secret, but we find that when you want the -comfort food-, this recipe should do nicely for your family, as it does ours! I simplified this recipe in many ways to be home-friendly and use the least amount of preparation, steps, and cooking dishes possible -- when we are at home, we don't have the benefit of a paid dishwasher! One note on this recipe -- Among other things, I cut out the par-boiling of the potatoes, so just make sure you -carefully- watch the cooking time on the potatoes, and tweak the recipe according to your preference of softness -- and we also like the skin-on approach when we are feeling particularly homey ;)”
16 bowls

Ingredients Nutrition


  1. 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
  2. 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
  3. 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
  4. 4. Stir in roux; simmer/low boil covered 20 minutes.
  5. 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.

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