Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; ½ cup chopped onion; 2 cups chicken broth, can use veggie broth; 1 large potato, peeled and diced; 1 (16 ounce) can cream-style corn; 1 ½ cups frozen corn, thawed; 14-½ teaspoon salt; ½ teaspoon thyme; ¼ teaspoon pepper; 1 tablespoon parsley, chopped; 2 cups milk; 1 egg, slightly beaten

Servings: persons

2 tablespoons butter
½ cup chopped onion
2 cups chicken broth, can use veggie broth
1 large potato, peeled and diced
1 (16 ounce) can cream-style corn
1 ½ cups frozen corn, thawed
14-½ teaspoon salt
½ teaspoon thyme
¼ teaspoon pepper
1 tablespoon parsley, chopped
2 cups milk
1 egg, slightly beaten

1
Saute onion in butter until golden brown.
2
Add broth, potato, both types of corn, salt, thyme, pepper and parsley.
3
Cover and gently simmer until potato is tender (about 15 minutes).
4
Add the milk and bring just to a boil.
5
Reduce heat to low.
6
Place beaten egg in a bowl.
7
Add about 1 cup of the chowder to the egg and stir quickly.
8
Slowly add the egg mixture into the rest of the chowder in the pot, stirring constantly.
9
Heat through and serve.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, ½ cup chopped onion, 2 cups chicken broth, can use veggie broth, 1 large potato, peeled and diced, 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.

Corn Chowder

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