Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Onion, Peeled And Diced; 1 clove Garlic, Peeled And Minced; 3 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces; 2 cans (15 Oz. Size) Unsalted, Unsweetened Corn Kernels, Drained, Divided; 56 ounces, fluid Low Fat, Low Sodium Chicken Stock; 1 cup Low Fat Milk; 1 cup Cheddar Cheese, Shredded; 1 Tablespoon Chives Or Scallions, Chopped; Salt And Pepper, to taste; Croutons, For Garnish (optional)

Servings: persons

1 Tablespoon Olive Oil
1 whole Onion, Peeled And Diced
1 clove Garlic, Peeled And Minced
3 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces
2 cans (15 Oz. Size) Unsalted, Unsweetened Corn Kernels, Drained, Divided
56 ounces, fluid Low Fat, Low Sodium Chicken Stock
1 cup Low Fat Milk
1 cup Cheddar Cheese, Shredded
1 Tablespoon Chives Or Scallions, Chopped
Salt And Pepper, to taste
Croutons, For Garnish (optional)

1
Add the olive oil, onion and garlic into a Dutch oven or other large stockpot and cook on medium low for approximately 10 minutes or until the onions are translucent but not browned. Add the potatoes and 1 can of the corn to the pot along with the chicken stock. Bring to a boil, cover and cook for approximately 25 minutes or until the potatoes are fork tender.
2
Working in batches, add about half the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. Return the pureed soup to the stockpot. Add the remaining can of drained corn, along with a ladleful of soup, to the blender. Puree until smooth and add to the stockpot.
3
Add the milk and cheese to the soup and cook on medium heat for another 15 minutes. Add the herbs and season to taste. Serve hot and garnish with croutons and additional cheese if desired.

908

kcal

Calories

Fat

Carbs

134

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 11 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Onion, Peeled And Diced, 1 clove Garlic, Peeled And Minced, 3 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces, 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