Step 1

Add the butter to a large soup pot or Dutch oven over medium heat until the butter melts.

Step 2

Add the diced vegetables to the melted butter and increase the temperature to medium-high and let the vegetable cook for 5-7 minutes, stirring as needed

Step 3

Add the all-purpose flour to the sauteed veggies. Mix the flour into the vegetables, turn down the heat to low, and allow the mixture to simmer for 3-4 minutes to let the flour cook (don’t let the flour burn or get dark).

Step 4

Vegetables and flour should be cooked long enough to get the raw taste of flour out of the mixture.

Step 5

Add the hot stock to the cooked roux (butter and flour mixture) and mix in well.

Step 6

Add the milk, corn kernels, and seasonings to the pot and mix to combine. Reduce the heat and allow the chowder to simmer for 30-45 minutes.

Step 7

If the chowder appears too thick, thin it out with additional milk, stock or water.