Best 13 Corn Chowder Plain And Simple Recipes

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Corn chowder is a classic comfort food that is perfect for a cold winter day. It is a thick, creamy soup that is packed with corn, potatoes, and other vegetables. Corn chowder is relatively easy to make, and there are many different recipes to choose from. Whether you are looking for a simple recipe that uses only a few ingredients or a more complex recipe that includes a variety of vegetables and spices, you are sure to find a corn chowder recipe that you will love.

Let's cook with our recipes!

SIMPLE CORN CHOWDER



Simple Corn Chowder image

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 8

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

Steps:

  • Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

EASY CORN CHOWDER I



Easy Corn Chowder I image

This is a quick and easy soup that won't let you down.

Provided by carol

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 3

Number Of Ingredients 7

4 slices bacon, diced
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 ½ cups cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups milk
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g

CORN CHOWDER PLAIN AND SIMPLE



Corn Chowder Plain and Simple image

So many recipes call for bacon or canned creamed corn. This it just plain and simple corn chowder. You can make it a bit richer with part cream.

Provided by Ambervim

Categories     Chowders

Time 55m

Yield 50 Oz

Number Of Ingredients 12

16 ounces corn, thawed frozen (fresh is even better)
3 green onions, finely chopped
1 red bell pepper, finely chopped
2 potatoes, cubed and cooked
1 cup chicken broth
3 cups whole milk (2% will give a thinner soup, part cream, richer)
2 tablespoons butter
3 tablespoons flour
1 egg, beaten
salt
pepper
parsley (to garnish) (optional)

Steps:

  • Place cooked potatoes, corn, green onion, red peppers, chicken broth, 2.5 cups of the milk and butter in a pot. Simmer on low for 30 minutes, stirring occasionally.
  • Place the remaining milk, egg and flour in a small container and shake well.
  • Slowly add to the pot, stirring until thickened.
  • Salt and pepper to taste.
  • Simmer on low for another 15 minutes.
  • Serve in small bowls -- if you want to be fancy, preheat the bowls in boiling water before filling them with hot soup.
  • Garnish.

Nutrition Facts : Calories 33.2, Fat 1.2, SaturatedFat 0.6, Cholesterol 6.4, Sodium 27.6, Carbohydrate 4.7, Fiber 0.5, Sugar 1.4, Protein 1.3

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

BASIC CORN CHOWDER



Basic Corn Chowder image

This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.

Provided by Mark Bittman

Categories     quick, weekday, soups and stews

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)

Steps:

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 5 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 827 milligrams, Sugar 11 grams, TransFat 0 grams

EASY CORN CHOWDER



Easy Corn Chowder image

When I was growing up, my grandfather would often serve steaming bowls of corn chowder. I tried to capture that wonderful flavor and came up with this recipe.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12-14 servings (about 3 quarts).

Number Of Ingredients 14

4 cups water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrot
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups chopped fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 bacon strips, cooked and crumbled

Steps:

  • In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.

SUPER SIMPLE CORN CHOWDER



Super Simple Corn Chowder image

A very quick and easy soup perfect for cold winter days. I like to make this with cheddar cheese biscuits. Mmmmmmm!

Provided by Aimchick

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 slices center-cut bacon
1 medium onion, diced
2 yukon gold potatoes, scrubbed and cubed
1/2 cup water
2 cups fat-free half-and-half
2 (17 ounce) cans cream-style corn
1 1/2 cups frozen whole kernel corn
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Dice the bacon into thin strips and fry in soup pot until crispy.
  • Remove bacon from pot and put on a paper towel to drain.
  • Sautee onion in the bacon drippings until tender.
  • Add potatoes and water and simmer until potatoes are tender.
  • Stir in remaining ingredients and cook until heated, stirring frequently.
  • Top with crispy bacon before serving.

QUICK AND HEARTY CORN CHOWDER



Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
  • Whisk 1/2 cup milk and flour in a small bowl until smooth.
  • Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

CORN CHOWDER - FAST AND GREAT



Corn Chowder - Fast and Great image

This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.

Provided by JNICKEL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

5 slices bacon, diced
1 large onion, chopped
4 potatoes, peeled and cubed
5 cups chicken broth
½ teaspoon dried oregano
salt and pepper to taste
1 (11 ounce) can cream-style corn
1 (10 ounce) can whole kernel corn, drained
½ cup heavy cream
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Steps:

  • In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
  • Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
  • Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 37.7 g, Cholesterol 53.9 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 9.5 g, Sodium 455.5 mg, Sugar 3.9 g

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

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

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

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 :

QUICK CORN CHOWDER



Quick Corn Chowder image

Quick Corn Chowder is a tasty, filling soup recommended by Diane Brewster of Highland, New York. "When my husband and I decided I'd stay home with our new baby, his salary had to be stretched pretty thin," Diane recalls. "I became an expert at preparing meals with more 'sense' than dollars!"

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 bacon strip, diced
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
2 cups water
2 large potatoes, peeled and diced
1 can (15 ounces) whole kernel corn, drained
1 cup milk, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
Chopped fresh parsley, optional

Steps:

  • In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove to paper towel to drain. Saute onion in drippings until tender. Add the broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. , Stir in the corn, 3/4 cup of milk, salt and pepper. Combine flour and remaining milk until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and parsley if desired.

Nutrition Facts : Calories 228 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 520mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein.

EASY CORN CHOWDER



Easy Corn Chowder image

This recipe is tasty on it's own, but is also really good with some cubed cooked ham or bacon added.

Provided by Chesska

Categories     Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

4 large potatoes, cubed
1 cup celery, chopped
1 cup onion, chopped
2 (11 ounce) cans creamed corn
2 (15 ounce) cans corn kernels, drained
2 (12 ounce) cans evaporated milk
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • Cover potatoes, celery and onion with water and bring to a boil.
  • Simmer for 20 minutes or until tender.
  • Without draining any water, add all remaining ingredients and simmer for another 20 minutes.

Tips:

  • Choose the right type of corn. Fresh corn on the cob is the best choice for corn chowder, but frozen or canned corn can also be used. If using frozen corn, thaw it before adding it to the soup. If using canned corn, drain and rinse it before adding it to the soup.
  • Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality broth. Chicken broth or vegetable broth are both good choices. If you're using chicken broth, you can add a few cooked chicken breasts to the soup for extra flavor.
  • Don't overcook the vegetables. The vegetables should be cooked until they are tender, but not mushy. Overcooked vegetables will make the soup bland and watery.
  • Season the soup to taste. Salt and pepper are essential seasonings for corn chowder, but you can also add other seasonings to taste. Some popular options include garlic powder, onion powder, paprika, and cayenne pepper.
  • Serve the soup hot. Corn chowder is best served hot, with a dollop of sour cream or a sprinkling of chopped chives.

Conclusion:

Corn chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It's also a great way to use up leftover corn. With a few simple ingredients and a little bit of time, you can make a pot of corn chowder that the whole family will love.

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