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–+ servings
Corn Chowder

Creamy Corn Chowder for Comfort and Quick Satisfaction

This Creamy Corn Chowder is a comforting dish that wraps you in warm goodness, perfect for chilly evenings and quick satisfaction.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1 large Onion Adds savory depth; substitute with shallots for a milder flavor.
  • 2 tablespoons Butter Provides richness and buttery flavor; use olive oil for a dairy-free option.
  • 4 cups Water Acts as the soup base; replace with chicken or vegetable broth for enhanced flavor.
  • 2 cans Cream-Style Corn Brings in sweetness and creaminess; consider using fresh corn in season for a fresher taste.
  • 4 medium Potatoes Cubed; waxy potatoes like Yukon Gold are best for holding their shape.
  • 2 cups Milk Thickens the chowder and gives it a rich mouthfeel; use almond milk for a lighter version.
  • 1.5 teaspoons Salt Essential seasoning for enhancing flavors; adjust according to your taste.
  • 0.75 teaspoon Pepper Essential seasoning for enhancing flavors; adjust according to your taste.
  • 2 tablespoons Minced Fresh Parsley A flavorful garnish; chives or cilantro can be great alternatives for a twist.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Add one chopped large onion and sauté for about 5 minutes until it becomes translucent and tender.
  2. Once the onion is ready, pour in 4 cups of water along with 2 cans of cream-style corn and 4 medium cubed potatoes. Increase the heat to high and bring this mixture to a boil.
  3. As soon as it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 16 to 20 minutes until the potatoes are tender.
  4. After the potatoes are tender, lower the heat and stir in 2 cups of milk, 1.5 teaspoons of salt, and ¾ teaspoon of pepper. Let it simmer on low for an additional 5 to 10 minutes.
  5. Once heated through, ladle it into bowls and garnish with freshly minced parsley before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For a thicker chowder, create a slurry with flour by whisking it with a bit of hot broth before adding it to the soup. Avoid freezing due to the texture of dairy.

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