Goat Milk Corn Chowder

Early in 2021, we unfroze a pack of corn that my mother-in-law had given us after she bought 200 ears of corn, boiled them, cut the kernels off the cob, and frozen in quart bags the summer before. Yeah, we are spoiled with the freshest frozen corn ever! We took that pack and turned it into a hearty, soul warming Corn Chowder complete with potatoes and bacon for body and depth.

Fast forward to Saturday, when my wife found a quart of Goat Milk in the grocery store and brought it home, and the idea for a very different corn chowder began to percolate in our hungry brains. Goat milk has such a distinct earthiness and flavour complexity that we decided to go without bacon (like we normally use) as to not interfere with what our dairy was bringing to the party. We also switched up the thickener and relied on a Roux concept rather than corn starch like in prior iterations. The end result was a gloriously creamy rich soup to combat a very chilly night!

**If you’re looking for another dish to use the rest of your goat milk, we highly suggest giving GOAT Mushroom Mac and Cheese a try!

Time: 35 Minutes

Ingredients (for 2 Entree Servings)

  • Sweet Onion
  • Frozen Corn
  • Celery
  • Garlic
  • Spinach
  • Fresh Sage Leaves
  • Cracked White Peppercorn
  • 2 Tablespoons Butter
  • 2 Tablespoons All Purpose Flour
  • Vegetable Boullion Cube
  • 2 Cups of Goat Milk (approximately)


  • Dice your onion, celery, and garlic. Then, slice your sage into ribbons.
  • Melt your butter in a soup pot, and then, add all the ingredients you prepped in the step above. Sauté together for 5-7 minutes until your ingredients soften, your onion turns opaque, and an enticing aroma begins to permeate your nostrils.
  • Add in your corn, and keep cooking.
  • Add in a few big handfuls of spinach, and allow to cook down.
  • When your spinach has wilted, scoop your all purpose flour into your soup pot, and stir to combine and coat your veggies.
  • Crack in some white peppercorn, and allow to cook for another minute or two.
  • Drop in a boullion cube. Then, turn the heat to low, and add in your goat milk.
  • Stir to combine, and bring to a simmer. Allow your bouillon cube to dissolve completely and for your soup to thicken a bit.
  • Plate, devour, and enjoy!


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