Easy Corn Chowder I Recipe

Super simple and so satisfying.

I used whole milk, chopped up a small onion, used about 1/2lb of bacon chopped, 1 large and 1 small russet potato chopped, and used one 15oz can of sweet whole kernel corn. If you like a lot of corn in your chowder, double the corn. I'll do it next time. It was fine with the cream of mushroom, maybe next time I'll try using cream of potato. Tasted great.

I made this soup twice the first time with cream of potato soup and the second time I used the cream of mushroom soup. I must say it was delicious both ways. I did add a cup of frozen corn and boiled my potatoes before adding to the soup pot. I also used 2% milk and drained the fat off the bacon.

This turned out pretty awesome. I doubled the all of the ingredients except the milk and the onions. I used ham (left over from Easter) instead of bacon, and I added 1 clove of garlic. I was SUPER paranoid about scalding the milk, so I parboiled the potatoes whole before cutting them into cubes. While that was going on, I sautéed the ham, onions, and garlic. When the potatoes were just soft enough to cut, discarded the water and cubed the potatoes. I added the potatoes, onion mixture, and ham to the pot; mixed in the milk and potatoes; brought the soup up to a boil, then turned off the fire, covered the pot, and let the residual heat warm the soup through and finish the potatoes. Super easy and super yummy. :-)

The perfect simple base recipe. I've made this several different ways now but the biggest hit is when make it Chicken Corn Chowder by doubling the recipe and using one can cream of potato, one can cream of chicken. Instead of doubling the milk, I do the original amount plus a box of chicken stock. I am obsessed with carrots in soup so I add a hefty amount as well as some sauteed and lightly seasoned chicken right at the end. So good! O, and while in season, I always roast up a few cobs of corn to add. Just cut off the kernels (don't forget to milk the cob for all the sweetest bits!) and toss them in for a chowder so fresh no one will doubt it isn't totally from scratch. I also like to let this simmer for a while so that everything has a real chance to come together. Some people seem hesitant to do so as long as you make sure it is a very low simmer and stir every ten-fifteen minutes, you should do just fine.

This was an easy recipe to prepare and very tasty with fresh baked corn muffins that I put in the oven before starting the chowder. I improvised by using some Thanksgiving dinner leftovers -- diced ham and mashed potato instead of bacon and diced potatoes. The mashed potato made the chowder thicker, which the family prefers, and cut the simmer time down to 10 minutes, just as the muffins were done.

I have made this many times, and like others, love it, but I noticed someone else having trouble getting potatoes cooked properly.....what I do is sauté the onions and potatoes longer to get them cooked before adding other ingredients......also I add fresh crabmeat and I use my fresh cream style corn, that I put in freezer in summer....Really makes it so good and sweet.....try it

I did tweak this just a bit, but I have to say, I was shocked at how good it was! I used bacon drippings instead of actual pieces of bacon - not a big fan of bacon chunks - and that added a nice flavor, but I think it would have been fine without it. I also forgot to buy creamed corn so I made my own by cooking 10 oz of corn in 1 cup of milk, adding 1 tbsp. sugar, 1 tsp salt and pepper to taste; brought to a boil and then added a paste made of 1 tbsp. butter, 1 tbsp. flour and a little milk, then continued cooking until thick. I have to say, next time I'll try it the canned way just to see, but doing the corn this way was very tasty and not that much more time-consuming. It eliminated the need for additional corn that many reviewers talked about, and gave the soup a really deep corn flavor. I used the condensed potato soup - now if only there were a homemade swap for that one that was as easy as the creamed corn!

Wonderful! I took some of the review advise and used 1 can of whole corn & 1 cream corn. For the soup 1 cream of potato & 1 cheddar cheese. Since I was doubling,instead of using all "6" cups liquid as milk, I used 3 cups chicken broth. A thickening trick I use on my potato soup is to sprinkle in real potato flakes (1/4 - 1/2 cup) this makes it velvetey smooth. I will make this soup again. Thank You.

this turned out really well :) i did have to substitute a bit, which i rarely do. started w/maple bacon and browned it w/onion. only had 1 can cream of mushroom soup - no creamed corn :( so, i added mushroom soup and can of regular corn w/a little half and half and extra milk. used skim milk and it turned out great. also added a bit of chicken broth and minced garlic. didn't have potatoes - of course - so i cooked egg noodles in the soup. pasta starch helped to thicken the soup. lastly added shredded poached chicken thighs at the end... and a pinch or two of sugar :) i never make this many modifications, but it was raining, i wanted soup and didn't feel like going to the store... very lazy. in any event, it just goes to show how versitile this recipe is :) DH looooved the flavor. Will make again!

I modified the recipe a bit. I sautéed celery with the onion, used cream of celery soup, and used the corn from 5 ears of cooked corn on cob. I used a combination of 1% and skim milk and at the end of cooking added about 1/4 cup of light cream. This is a good soup and fast to prepare . My recipe changes were largely made based on left overs I had available in the refrigerator. The light cream really made the taste difference.

As the title implies, its easy. I added a small can of diced hatch chile peppers, diced celery and a couple of bay leaves.

I used cream of celery soup, but otherwise followed the recipe exactly. It really impressed my highfalutin brother. He kept saying, "You made this?" And it WAS delicious!

This was amazingly easy, and is extremely delicious. I kept to this recipe, but it would also be good even without the cream of mushroom - thats how my mom would have made it.

This was a fast and easy recipe that was delicious and warming on this cold, damp, April night. I used cream of potato soup and frozen corn. We really enjoyed it. Thank you for sharing the recipe.

Wow, this is good! Just try it, as is. I used frozen hash brown potatoes, and I only had to cook it for about 10 mins. I’m so impressed,with just a few ingredients it turns out so good. This is one I will make again! Thank you for sharing! PS you can’t even tell it’s a can of mushroom soup, it’s just that good!

This chowder was super easy to make and super delicious. It tastes great with buttered toast. Yum!!

Great for a quick, easy and yummy yummy meal

I used the canned soups to help bolster the taste and it did not work for me and my kitchen crew.

Awesome & easy!