Best 4 Canned Corn Chowder Recipes

Canned corn chowder is a simple, comforting dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover canned corn, and it can be easily customized to your liking. With just a few pantry staples, you can have a delicious and satisfying chowder in no time. This guide will provide you with the best recipe for canned corn chowder, along with tips for making it even more flavorful.

Check out the recipes below so you can choose the best recipe for yourself!

CANNED CORN CHOWDER

Canned Corn Chowder image

This chowder is especially great for camping or a quickie back-up dinner if you keep a few cans in the pantry for just such occasions.

Provided by Donna Matthews

Categories Chowders

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can corn (whole kernel or creamed style)
1 (12 ounce) can evaporated milk
1 (15 ounce) can canned sliced potatoes
1 (15 ounce) can chicken broth (or water)
3 chicken bouillon cubes
salt and pepper

Steps:

Combine all ingredients in a pot, including all liquid from cans.
Heat until just steaming.
Add salt and pepper to taste.
If you like, you can also add some frozen corn to make it "cornier".

CLASSIC CORN CHOWDER

Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

GRANDMA'S CORN CHOWDER

Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

STOKELY'S CORN CHOWDER

Stokely's Corn Chowder image

I found this recipe in a Stokely's canned vegetable ad in a magazine when I first married. My family loves it. When I took some to a sick friend, she called her MIL to come & try it. She put it in a college fundraiser cookbook. I've also put it in a school fundraiser cookbook, and have had several compliments on it. I can't find the exact sizes of cans specified, but the closest sizes available work just fine.

Provided by CaramelPie

Categories Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1 cup ham, diced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 (14 ounce) can chicken broth
1 (15 ounce) can potatoes, sliced
1 (16 1/2 ounce) can whole kernel corn, drained
1 (16 1/2 ounce) can creamed corn
1 (2 ounce) jar sliced pimientos, drained
1 cup heavy cream
1 cup cheddar cheese, shredded
salt & pepper

Steps:

Melt butter in a large saucepan.
Saute ham, onion, celery and green pepper until onions are transparent.
Add chicken broth, potatoes, corns and pimentos.
Simmer 5 minutes.
Stir in cheese until melted and add cream; salt and pepper to taste.
Ladle into bowls.
To reheat, warm thoroughly; do not boil.

Nutrition Facts : Calories 501.9, Fat 29.7, SaturatedFat 17.5, Cholesterol 101.5, Sodium 1270.4, Carbohydrate 47, Fiber 5, Sugar 6.9, Protein 17.6

Tips:

Use fresh ingredients: Fresh corn, vegetables, and herbs will give your chowder the best flavor. If you can't find fresh corn, frozen corn will work just fine.
Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
Use a good quality broth: The broth is the base of your chowder, so it's important to use a good one. I recommend using a chicken or vegetable broth that is low in sodium.
Season to taste: Add salt, pepper, and other spices to taste. You can also add a bit of cayenne pepper for a little heat.
Serve with your favorite toppings: Some popular toppings for corn chowder include crumbled bacon, chopped green onions, and shredded cheddar cheese.

Conclusion:

Canned corn chowder is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover corn. With a few simple ingredients, you can make a delicious and satisfying chowder that your whole family will love. So next time you're looking for a quick and easy meal, give canned corn chowder a try. You won't be disappointed!