Creamy Corn Chowder That Warms Your Soul in 35 Minutes

This Creamy Corn Chowder blends sweet corn, buttery onions, and potatoes, bringing warmth and comfort in just 35 minutes.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chowder

1 large Onion Provides a savory depth; substitute with shallots for a milder flavor.
2 tablespoons Butter Adds richness; olive oil is a dairy-free option.
3 cups Water Using vegetable or chicken broth will enhance flavor.
2 cans Cream-Style Corn Canned or frozen options work well.
2 medium Yukon Gold Potatoes Creates heartiness; adds a lovely creaminess.
1 cup Milk Substitute with heavy cream for richer chowder.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.
1/4 cup Minced Fresh Parsley Offers a fresh, herbal note as a garnish.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Classic Corn Chowder

Melt 2 tablespoons of butter in a Dutch oven over medium heat. Add chopped large onion, cooking for about 5 minutes until translucent and soft.
Stir in 3 cups of water or broth, 2 cans of cream-style corn, and 2 diced Yukon Gold potatoes. Increase heat to high and bring to a vigorous boil.
Reduce heat to low, cover the pot, and let simmer for 16-20 minutes until potatoes are fork-tender.
Lower heat further and stir in 1 cup of milk, along with salt and pepper. Cook for an additional 5-10 minutes until heated through.
Before serving, sprinkle minced fresh parsley on top. Ladle chowder into bowls and enjoy.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

For thicker chowder, create a slurry with flour and hot liquid before adding back to the pot. For richer flavors, use broth instead of water.

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