Creamy Polenta Chowder

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polenta mix

Creamy Polenta Chowder

Course: Soups
We were looking for a way to get the sweet corn flavor of chowder into polenta during the winter (not exactly corn’s peak season) and happened by a near-empty quart of milk. By subbing some of the water with milk and letting it brown ever so slightly, the polenta took on subtle sweetness and intensely creamy texture with a lot less butter.
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Sweet Polenta Chowder

  • 3 cups Water
  • 1 cup Stock vegetable or chicken
  • 1/3 cup Milk
  • 1 cup Polenta or cornmeal if not on hand
  • 1 tsp Salt
  • 2 Tbsp Salted butter
  • Pepper to taste


  • Preheat your oven to 400 F.
  • Place the water, stock and milk in a large saucepot that’s got a lid (if you can’t find it, a cookie sheet will do). Stir in the salt and whisk in the polenta to prevent clumping. Cover.
  • Bake for 20 minutes, remove and stir a bit. Return to the oven to bake another 10-20 minutes or so, depending on how soft or firm you want the polenta.
  • Remove from the oven and stir in the butter. Add pepper and salt, to taste. Serve immediately for a soft consistency or leave out for an hour for a firmer result.