Best 4 Classic Corn Chowder Milk Free Recipes

Classic corn chowder is a warm and comforting dish but is normally made with milk or cream as a base. If you are looking for a delicious and creamy corn chowder recipe that is also dairy-free, you've come to the right place. With just a few simple substitutions, you can make a delicious and creamy corn chowder that is perfect for a cold day.

Here are our top 4 tried and tested recipes!

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 :

DEPRESSION ERA CORN CHOWDER

Depression Era Corn Chowder image

This is the recipe my grandmother used when she was growing up during the great depression. 70 years later, it's still a delicious, satisfying form of comfort food. Serve immediately with saltine crackers. Tastes even better after sitting in the refrigerator over night. In my grandmother's day, they would have 'refrigerated' it on the back porch overnight!

Provided by MAINEGUY1979

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans whole kernel corn
1 large white onion, diced
3 cups diced potatoes
2 (12 fluid ounce) cans evaporated milk
⅓ cup butter
salt and pepper to taste

Steps:

In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 41.5 g, Cholesterol 47.5 mg, Fat 15.8 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 9.4 g, Sodium 470.4 mg, Sugar 13.9 g

CLASSIC SLOW COOKER CORN CHOWDER

Classic Slow Cooker Corn Chowder image

This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.

Provided by Michelle Kline

Categories Corn Chowder

Time 4h15m

Yield 8

Number Of Ingredients 13

Ingredients

3 cups milk
2 (14.75 ounce) cans cream-style corn
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (4 ounce) cans chopped green chiles
2 cups frozen corn
2 cups frozen shredded hash brown potatoes
2 cups cubed cooked ham
1 large onion, chopped
2 tablespoons butter
2 tablespoons hot sauce
2 teaspoons dried parsley
1 teaspoon chili powder
salt and ground black pepper to taste

Steps:

Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 47.1 g, Cholesterol 33.9 mg, Fat 18.7 g, Fiber 3.6 g, Protein 14.9 g, SaturatedFat 7.3 g, Sodium 1735.8 mg, Sugar 11.9 g

QUICK AND RICH CORN CHOWDER

Quick and Rich Corn Chowder image

My family and friends are always ready to dig right in when I serve my chowder. It's thick and rich...and pairs well with a favorite salad or sandwich. They never guess it gets its start with a can of condensed soup.-Dorothy Faulkner, Benton, Arkansas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup chopped green pepper
2 tablespoons chopped onion
2 garlic cloves, minced
2 tablespoons butter
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (14-3/4 ounces) cream-style corn
2 cups whole milk
3 ounces cream cheese, cubed
Pepper to taste

Steps:

In a large saucepan, saute the green pepper, onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted.

Nutrition Facts :

Tips:

Use fresh corn. Fresh corn on the cob is the best choice for corn chowder, but frozen corn kernels can also be used.

Roast the corn. Roasting the corn before adding it to the chowder gives it a deeper flavor.

Use a variety of vegetables. In addition to corn, you can add other vegetables to your chowder, such as potatoes, carrots, celery, and onions.

Use a flavorful broth. The broth is the base of the chowder, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even clam juice.

Season the chowder to taste. Start with a basic seasoning of salt and pepper, then add other spices and herbs to taste. Some popular additions include thyme, rosemary, and sage.

Serve the chowder hot. Corn chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Corn chowder is a classic comfort food that's perfect for a cold day. It's easy to make, and it can be tailored to your own taste preferences. Whether you like it thick or thin, creamy or chunky, there's a corn chowder recipe out there for you. So next time you're looking for a warm and hearty meal, give corn chowder a try.