Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable-oil cooking spray; 1 c. chopped onion; 6 c. fresh corn kernels (12 ears), with any milk collected when removed from cob or 6 c. frozen corn; 3 c. chicken broth, fat skimmed; 1/2 c. chopped red bell pepper; 1/2 tsp. chopped, fresh rosemary; 1/2 tsp. dried thyme; 1/8 tsp. fresh ground black pepper; ground red pepper (cayenne) to taste; 1 Tbsp. chopped basil

Servings: persons

1
Preheat a large, heavy saucepan over medium heat for about 1 minute.
2
Spray it twice with oil.
3
Saute onion for 5 minutes or until translucent.
4
Add 4 cups corn and saute for 4 to 5 minutes, until it softens a bit.
5
Add 2 cups broth and cook 20 minutes or until corn is tender.
6
Pour into blender and puree until smooth. Return puree to saucepan over medium-low heat.
7
Add bell pepper, rosemary, thyme, black pepper, ground red pepper and the remaining 1 cup chicken broth and 2 cups corn.
8
Stir and simmer 10 minutes more, until thick and creamy.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: vegetable-oil cooking spray, 1 c. chopped onion, 6 c. fresh corn kernels (12 ears), with any milk collected when removed from cob or 6 c. frozen corn, 3 c. chicken broth, fat skimmed, and more.

Yes, Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions