Home > Recipes > Classic Corn Chowder

Classic Corn Chowder Recipe

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.

[X]

Rate Classic Corn Chowder Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Classic Corn Chowder Recipe

Prep: 10 min. Cook: 25 min.

Yield: 8 Servings

10 25 35

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

Directions

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. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 cup (calculated without parsley) equals 271 calories, 14 g fat (8 g saturated fat), 39 mg cholesterol, 889 mg sodium, 35 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Corn Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p128

More recipes like this:

More Recipe Collections:
Chowder Recipes Corn Chowder Recipes Corn Recipes Potato Recipes Soup Recipes Thanksgiving Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Classic Corn Chowder

Classic Corn Chowder

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Nov. 27, 2012 by jmkasprak

Since I only had one can of cream corn on hand, I added a cup of leftover chopped turkey to the soup. I also sauteed some celery with the onion and used a cup of heavy cream instead of 2 cups of milk. It was excellent!

Reviewed on Sep. 27, 2011 by Sharon80

This has become a "do-again" recipe in our house. Delicious! My husband loves it, as do my children (ages 7 and 4). It's very good, not hard to make, and tastes even better the next day. We all highly recommend it!

Reviewed on Mar. 23, 2011 by keverwann

Have made this many times; which says a lot, considering I don't repeat recipes often. That being said, I haven't made it the same twice.

Turns out great with milk or a 12 oz can of evaporated milk. I normally add an extra potato, use broth instead of water, leave out the salt, and decrease the butter to 1-2 Tablespoons.

Reviewed on Feb. 06, 2011 by lovemycoffee

Really good and so easy to make! It's a keeper!

Reviewed on Feb. 09, 2010 by hargrove46

Very good! I topped it with shreadded cheese & crumbled bacon. VERY good..