Recipe: Corn chowder with goat cheese


My sour cream corn chowder has leveled up! If you like you can skip the butter in this recipe and use the fat left over from frying a few strips of good bacon — which should then be crumbled and added back in at the very end.

Corn chowder with goat cheese

  • Servings: 3 1-cup servings
  • Print


  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 1 large stalk celery, diced
  • 1/2 tsp thyme
  • 1 tsp Better Than Bouillon vegetable base
  • 1 lb frozen corn, thawed
  • 1 4-oz log of plain goat cheese (chèvre, not feta)


  1. Heat a large saucepan over medium heat and melt the butter. Saute the onion and celery until softened and the onion is translucent.
  2. Add 1 cup water and the Better than Bouillon. Stir until dissolved. Add the thyme and corn and season with salt and pepper.
  3. Bring to a boil, then immediately turn to low. Cover and simmer for 30 minutes.
  4. Stir in goat cheese until fully melted. Using a sieve or large slotted spoon scoop out 1/2 to 2/3 of the solids into a large bowl. Using a stick blender, blend the remaining solids and broth. Return the removed solids and stir to combine.

— Amanda


One thought on “Recipe: Corn chowder with goat cheese

  1. Pingback: Recipe: Sour cream corn chowder | SterlingFink

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