Kid Friendly Corn Chowder
Prep time
Cook time
Total time
Fast and easy recipe that uses pantry ingredients. Kid friendly to me means: Familiar flavors, not too many unnecessary ingredients or "bits". Fast and simple to make on a week day. Delicious is a must, of course! This rich, sweet creamy soup fits the bill and it freezes great too, so make a double batch!
Recipe type: Dinner
Serves: 6 servings
  • 6 TBLS. butter, divided
  • 2 medium carrots, diced small
  • 1 medium onion, diced small
  • 1 clove garlic, minced
  • ½ C. flour
  • 3 C. Corn fresh or frozen. I prefer sweet corn variety from frozen.
  • 3-4 C. chicken stock (amount depends on your desired consistency, I lean toward 4 C.)
  • 1 C milk
  • 1 C. ½ and ½
  • pinch of nutmeg
  • Salt and pepper to taste. Don't skimp!
  1. Melt 3 tablespoons of butter in a large saucepan over medium heat.
  2. Add the onion and carrots and sauté for 2-3 minutes.
  3. Add remaining 3 tablespoons of butter and the garlic and sauté for an additional 30 seconds.
  4. Turn burner down to medium low, add the flour and stir to make a roux. Cook until the roux is lightly browned. About 3-5 minutes.
  5. Add chicken stock a bit at a time and whisk to combine to keep lumps from forming. Continue until 3 cups of stock is added. Add corn and stir. Add milk, and half and half, stir to fully combine. Add in additional cup of stock if desired.
  6. Season with salt, pepper, and nutmeg.
  8. ---Let soup cool. Once cooled, ladle into one or two freezer gallon sized bag. Lay bag completely flat in freezer so it freezes flat.---
  9. TO SERVE FROM FROZEN- Thaw. Dump contents into large sauce pan, or pot. Warm over medium heat until desired temperature. We serve our soup with buscuits for dipping!
Recipe by Modern Mom's Kitchen Academy at