There’s nothing quite as comforting as a bowl of homemade chowder, especially on those days when you want something warm and hearty without spending hours in the kitchen. This Quick & Easy Creamy Corn Chowder is the kind of recipe you keep tucked in your back pocket—simple ingredients, minimal prep, and a rich, velvety finish that tastes like it simmered all afternoon.
Made in a small batch just right for one or two servings, it’s perfect for anyone cooking for themselves or looking to avoid leftovers. Sweet corn, tender potatoes, and a creamy broth come together in under 30 minutes, making this a cozy, budget‑friendly meal you can enjoy any day of the week.
If you love fuss‑free comfort food, this little chowder is about to become a new favourite.
- 1/2 medium onion, peeled and chopped coarsely
- 1 stalk of celery, trimmed and chopped coarsely(try to include some of the leaves)
- 2 heaped TBS green pepper, chopped coarsely
- 2 medium potatoes, peeled and cut into chunks
- 1 cup(240ml) chicken or vegetable stock
- salt and pepper to taste
- 1/4 tsp summer savoury (can use thyme or marjoram or both)
- 1 cup (240ml) milk
- 1 cup (200g) of tinned creamed corn
- 1 TBS (14g) of butter, divided
Onion, Celery (with Leaves), Green Pepper & Potatoes These vegetables form the hearty backbone of the chowder. The celery leaves add extra aroma and flavour, and the potatoes help naturally thicken the soup as they soften. Feel free to add diced carrots, parsnips or other vegetables that you enjoy.
Stock Just enough to cover the vegetables — this keeps the chowder thick and prevents it from becoming too brothy. I use Better than Bullion concentrated stock, diluted with boiling water.
Salt, Pepper & Summer Savoury Summer savoury is a classic Maritime seasoning, especially in chowders. It adds a gentle herbal warmth that pairs perfectly with corn and milk. If you cannot find it then feel free to use dried thyme, marjoram or a combination of the two. A pinch of sage is also very nice.
Milk This is what transforms the soup into a true chowder — creamy, comforting, and rich. Warm it gently to avoid curdling. I use whole milk as that is all I keep in my house. You can also add a splash of cream for additional richness if you wish.
Creamed Corn Essential for sweetness, thickness, and that signature chowder texture. It blends into the broth while still giving you those lovely pops of corn throughout.
Knob of Butter Your finishing touch. Stirring in butter at the end gives the chowder a glossy, velvety finish and rounds out all the flavours.
- Place 1/2 TBS of butter into a medium saucepan and heat over medium heat. (Don't use a high heat as you don't want the butter to brown.)
- Once the butter begins to foam add the onions, celery and green pepper. Stir and sweat over medium heat until they begin to soften. Do not allow to brown. Add the chunks of potato. (IF you are adding bacon bits or ham, you can add it here as well when you are softening the veggies.)
- Add the stock, making sure it covers all the vegetables. Season to taste with some salt and black pepper and add the savoury. (Summer Savory is an herb grown here in the Maritime provinces and can be difficult to find elsewhere. You can use dried thyme or marjoram or a combination of the two.)
- Allow to simmer until the vegetables are tender, about 15 minutes. (Don't let the potatoes cook until they are falling part. You want them to hold their shape.)
- Stir in the milk and the creamed corn. Gently heat to a simmer without boiling. Adjust the seasoning as necessary. (If your stock is salty you may not need to add anything else. I like to add a nice grinding of black pepper.)
- Add the knob the remaining butter and serve in heated bowls with crackers or bread. Delicious!
Sweat the vegetables gently After adding the celery, onion, carrots, and potatoes, let them soften slowly over medium heat. This helps develop sweetness and ensures the potatoes cook evenly.
Make sure the stock fully covers the vegetables This ensures everything cooks at the same rate and prevents scorching. Add just enough water to cover the veg — no more, no less.
Season early, adjust later Adding salt, pepper, and summer savoury at the simmering stage helps the flavours infuse into the vegetables. You can always adjust again after adding milk and corn.
Simmer gently — never boil — after adding milk Boiling can cause the milk to split. Keep the heat low and warm it just to a gentle simmer for a silky, creamy texture.
Add the creamed corn at the end for best texture Stir it in once the vegetables are tender — this keeps the chowder thick, sweet, and creamy without overcooking the corn.
Finish with a knob of butter for richness That final pat of butter melts into the chowder and gives it a glossy, comforting finish.
Serve with your favourite accompaniment This is perfectly enjoyable with crisp salted crackers or a thick slice of bread — both are perfect ways to make this cozy bowl even more satisfying.
Creamy Corn Chowder (small batch)
I have been making this for years and years. It was always one of my children's favourite soups and it quite easy and cheap to make as well. It's one of those very comforting things that seems to enrich your soul as well as feed your belly.
Ingredients
- 1/2 medium onion, peeled and chopped coarsely
- 1 stalk of celery, trimmed and chopped coarsely(try to include some of the leaves)
- 2 heaped TBS green pepper, chopped coarsely
- 2 medium potatoes, peeled and cut into chunks
- 1 cup(240ml) chicken or vegetable stock
- salt and pepper to taste
- 1/4 tsp summer savoury (can use thyme or marjoram or both)
- 1 cup (240ml) milk
- 1 cup (200g) of tinned creamed corn
- 1 TBS (14g) of butter, divided
Instructions
- Place 1/2 TBS of butter into a medium saucepan and heat over medium heat.
- Once the butter begins to foam add the onions, celery and green pepper. Stir and sweat over medium heat until they begin to soften. Do not allow to brown. Add the chunks of potato.
- Add the stock, making sure it covers all the vegetables. Season to taste with some salt and black pepper and add the savoury.
- Allow to simmer until the vegetables are tender, about 15 minutes.
- Stir in the milk and the creamed corn. Gently heat to a simmer without boiling. Adjust the seasoning as necessary.
- Add the knob the remaining butter and serve in heated bowls with crackers or bread. Delicious!
Notes
If desired you can add some diced bacon or ham to the melted butter when you are sautéing the onions, celery and green pepper. You can also add some diced carrot if you wish.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you enjoy a cookie that’s soft, tender, and full of cozy maple sweetness, these Soft Maple Sugar Cookies are about to become a new favourite. They’re the kind of bake that fills your kitchen with the warm scent of butter and maple, and they stay wonderfully soft for days — the perfect little treat with a cup of tea or tucked into a lunchbox.
Made with simple pantry ingredients and a touch of maple extract, these cookies bake up golden, plush, and melt‑in‑your‑mouth delicious. And that maple icing on top? Just enough sweetness to make each bite feel special.
If you’re wanting a cook that is easy to make, comforting and a little bit nostalgic then you really cannot go wrong with these! This is a wonderful place to start!
.JPG "Soft Maple Sugar Cookies")
- 2 1/3 cup (291g) plain, all-purpose flour (see notes)
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 cup (115g) butter, softened
- 1/3 cup (80ml) light olive oil (vegetable oil)
- 1 1/2 cups (287g) extra fine granulated sugar (Blitz it in a food processor for a bit)
- 1 large egg
- 2 tsp vanilla
- 1 tsp maple extract
- 1/4 cup (60ml) heavy cream
- 1/4 cup (57g) butter, melted
- 3 TBS pure maple syrup
- 2 - 2 1/2 cups (260g to 325g) icing sugar
- Preheat the oven to 350*F/180*C/ gas mark 4. (non-fan oven) Line two baking sheets with baking parchment. Set aside. (The baking paper will help to prevent the cookies from sticking to the pan and also makes removing them easier.)
- Whisk the flour, baking soda and salt together in a bowl. Set aside. (Alternately you can sift the ingredients together into a bowl.)
- Beat butter, vegetable oil, and sugar together in a large bowl until well combined. Whisk in the egg, vanilla and maple extract. Mix well together. (Make sure everything is evenly mixed.)
- Add the flour mixture, 1 cup at a time, mixing well together until all the flour has been added. (Adding the flour mixture a bit at a time allows for even distribution.)
- Scoop out 2 TBS sized balls of the dough, roll into balls with your hands and place 3-inches apart on the prepared baking sheets. (This is about the size of a golf ball. Make sure you have the balls well spaced apart to allow for spreading.)
- Lightly flatten the balls with the bottom of a glass of the bottom of a metal measuring cup. (Try to get them evenly flattened, but don't use too much pressure to flatten them.)
- Bake in the preheated oven for 8 to10 minutes. The edges should just be beginning to brown. (They should also be starting to turn golden brown on the bottoms.)
- Remove from the oven and let sit on the baking sheets for 15 minutes before scooping off onto a wire rack to finish cooling completely. (If you try to scoop them off too soon you risk them breaking apart.)
- Whisk the cream, butter and maple syrup for the drizzle together in a bowl until well amalgamated. (The mixture should be smooth and lump free.)
- Whisk in the icing sugar until you have a mixture that is thick but drizzable.
- Drizzle this haphazardly over the cookies and allow to set before storing in an airtight container. (Let the drizzle set completely before packing the cookies in a container. Place a sheet of wax paper or baking paper in between each layer.)
- Don't substitute butter for shortening in a recipe which calls for shortening. shortening has a higher melting point, which means it doesn't liquify as quickly, and does a better job of holding the ingredients together. High butter cookie = a cookie that spreads.
- Grease your baking sheets only if the recipe requests you to do so. Most cookies will not stick unless they contain large amounts of butter or sugar.
- Make sure you preheat your oven before baking. If the oven is not hot enough the fat in the cookies will melt before the other ingredients have time to set up.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar from the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
LEVAIN BAKERY OATMEAL RAISIN COOKIES - A copycat recipe of the infamous Levain Bakery cookies. These are excellent oatmeal raisin cookies. The recipe makes nine very large cookies. Each one weighing in at almost half a pound each. These are a real indulgence, with plenty of nutty oats and sweet raisins. You could make them smaller but then they wouldn't be Levain.
Soft Maple Sugar Cookies
Soft and filled with lots of maple flavour. Betcha can't eat just one. Don't be tempted to use all butter. The combination of butter and oil is what makes these so chewable, soft and irresistible.
Ingredients
- 2 1/3 cup (291g) plain, all-purpose flour (see notes)
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 cup (115g) butter, softened
- 1/3 cup (80ml) light olive oil (vegetable oil)
- 1 1/2 cups (287g) extra fine granulated sugar (Blitz it in a food processor for a bit)
- 1 large egg
- 2 tsp vanilla
- 1 tsp maple extract
- 1/4 cup (60ml) heavy cream
- 1/4 cup (57g) butter, melted
- 3 TBS pure maple syrup
- 2 - 2 1/2 cups (260g to 325g) icing sugar
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. (non-fan oven) Line two baking sheets with baking parchment. Set aside.
- Whisk the flour, baking soda and salt together in a bowl. Set aside.
- Beat butter, vegetable oil, and sugar together in a large bowl until well combined. Whisk in the egg, vanilla and maple extract. Mix well together.
- Add the flour mixture, 1 cup at a time, mixing well together until all the flour has been added.
- Scoop out 2 TBS sized balls of the dough, roll into balls with your hands and place 3-inches apart on the prepared baking sheets.
- Lightly flatten the balls with the bottom of a glass of the bottom of a metal measuring cup.
- Bake in the preheated oven for 8 to10 minutes. The edges should just be beginning to brown.
- Remove from the oven and let sit on the baking sheets for 15 minutes before scooping off onto a wire rack to finish cooling completely.
- Whisk the cream, butter and maple syrup for the drizzle together in a bowl until well amalgamated.
- Whisk in the icing sugar until you have a mixture that is thick but drizzable.
- Drizzle this haphazardly over the cookies and allow to set before storing in an airtight container.
Notes
To measure the flour, spoon the flour into your measuring cup with a spoon and sweep any excess off with a flat edge.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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