Holy Spoons

The gift of hospitality sometimes comes with food.

Corn Soup

This used to be my recipe for “corn chowder” — but I took the milk out of the soup base. So I guess technically it is not a “chowder” any more. This time I made it with chicken broth, and the result was really, really yummy. This is a filling soup that is a family favorite.


  • 4 cups of chicken broth
  • 3 cans creamed corn
  • 1 cup onion, finely diced
  • 3 cups potatoes, peeled and chopped into small to medium pieces
  • 4 large carrots, peeled and sliced (about 1/4 inch pieces)
  • four large sprigs of rosemary
  • 2 garlic cloves, crushed
  • 1 tsp sage

Dump all ingredients into a crockpot. Stir well. Set on low to cook all day, or high to cook in 4 hours. Adjust seasonings. Serve with hot rolls and sharp cheese sprinkled over the top.

This freezes like a dream.

About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

One comment on “Corn Soup

  1. karla
    January 16, 2012

    Sounds delish!

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This entry was posted on January 13, 2012 by in crockpot, Old Family Recipe, Soups and stews and tagged .
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