Go Back
–+ servings

Corn Chowder

Please rate us
A creamy, comforting soup made with sweet corn, potatoes, and onions. This versatile chowder is perfect for weeknight dinners and can be customized to fit various dietary needs.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh or frozen) Corn is the star and gives a sweet, bright flavor.
  • 1 cup diced potatoes Yukon golds or russets work; leave the skins on for texture.
  • 1 cup diced onions Brings depth and savory balance.
  • 2 cloves garlic, minced Adds aroma and savory undertone.
  • 4 cups vegetable or chicken broth Chicken broth gives a richer base; vegetable keeps it vegetarian.
  • 1 cup milk or cream Milk for a lighter chowder; cream for a rich texture.
  • 2 tablespoons butter For sautéing and flavor.
  • Salt and pepper to taste
Optional Garnishes
  • chopped green onions For garnish.
  • crumbled bacon For garnish.

Method
 

Preparation
  1. Dice potatoes and onions, mince garlic, and measure corn and broth.
Sauté Aromatics
  1. Melt butter in a large pot over medium heat.
  2. Add diced onions and cook for 4–5 minutes until soft and translucent.
  3. Stir in garlic and cook for 30 seconds until fragrant.
Cook Base
  1. Add diced potatoes and pour in 4 cups of broth.
  2. Bring to a simmer, cover, and cook for 10–15 minutes until potatoes are just tender.
Add Corn
  1. Stir in corn kernels and simmer for 3–5 minutes until heated through.
Finish with Dairy
  1. Lower heat, stir in 1 cup of milk or cream, and warm gently — do not boil once dairy is added.
Season
  1. Taste and season with salt and pepper. Adjust thickness with extra broth or by simmering uncovered for a few minutes.
Serve
  1. Ladle into bowls and garnish with chopped green onions or crispy bacon, if desired.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 8gSodium: 700mgFiber: 4gSugar: 4g

Notes

For a thicker chowder, mash a cup of the cooked potatoes into the broth before adding corn. For extra depth, stir in a teaspoon of smoked paprika or a splash of white wine when sautéing onions. Store leftovers in an airtight container for up to 3–4 days, or freeze for up to 2 months.
Tried this recipe?Let us know how it was!