Best 3 Classic Corn Chowder Recipes

Classic corn chowder is a hearty and flavorful dish that is perfect for a cold night. This creamy chowder is made with fresh corn, potatoes, onions, and celery, and is often served with crusty bread or crackers. The best corn chowder is made with the freshest ingredients, and there are many different variations on this classic recipe. Some people like to add bacon, while others prefer to use a vegetarian broth. No matter how you make it, classic corn chowder is a delicious and comforting dish that is sure to please everyone at the table.

Here are our top 3 tried and tested recipes!

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 Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

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

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 :

CLASSIC CORN CHOWDER (MILK FREE RECIPE)

CLASSIC CORN CHOWDER (MILK FREE RECIPE) image

Categories Soup/Stew Potato Quick & Easy

Yield 6 bowls

Number Of Ingredients 14

Ingredients

1 - 16 oz frozen package of sweet white corn
1 - 16 oz can of coconut milk
3 - cup water
4 - chicken boullion cubes
6 - medium peeled potatoes
1 - small potato, peeled
1/4 lb of thick sliced pepper bacon
1 - medium onion
3 - stalks of celery
1 - 5-6 oz can of chopped green chilies
1 - Tablespoon of ground cumin, or 1 1/2 tsp of cumin seed
2 - teaspoons of chopped cilantro or ground coriander
Salt
Pepper

Steps:

Heat a large pot over medium heat. Cut bacon into small strips, add to heated pot. Stir until crunchy, but not burnt. Limp bacon is a saboteur of this dish, you won't get the depth of flavor or the texture if you barely cook the bacon. Remove bacon when crisp, leave most of the fat in the bottom of the pot. Chop onion and celery into smallish pieces and add to pot. Stir onion and celery until onion gets a nice light brown color, carmelizing it. Chop medium potatoes into small bite sized pieces. Chop the small potato into very very small chunks, or slice it very thin, the small potato will provide some thickening to the soup. Add all of the potato to the pot and stir. Add corn, coconut milk, water, boullion cubes, chopped green chilies, reserved cooked chopped bacon, cilantro or coriander, and cumin to the pot. Put pot on medium high heat, and bring to a simmer. Reduce heat to medium and cook until potatoes are soft. Salt and pepper to taste. Serve. And yes, for you people out there who do not have a milk allergy, cheddar cheese will taste absolutely delicious on top. If you have a milk allergy, like I do, it's quite delicious as is.

Tips:

- Use fresh corn kernels for the best flavor. - If you don't have fresh corn, you can use frozen corn kernels. - To make the chowder creamy, you can add a cup of half and half or milk. - If you want a thicker chowder, you can add a tablespoon of cornstarch to the milk or half and half before adding it to the chowder. - For a smoky flavor, you can add a teaspoon of smoked paprika to the chowder. - If you want a spicy chowder, you can add a teaspoon of cayenne pepper or a few dashes of hot sauce. - Serve the chowder hot with a side of crusty bread or crackers.

Conclusion:

Corn chowder is a classic soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a hearty and comforting soup, be sure to give corn chowder a try!