Classic Corn Chowder Recipe

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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.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup: 271 calories, 14g fat (8g saturated fat), 39mg cholesterol, 889mg sodium, 35g carbohydrate (8g sugars, 3g fiber), 5g protein


  1. 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).
Originally published as Corn Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p128

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Reviewed Jan. 22, 2016

"Can this be made in a slow cooker?"

Reviewed Dec. 10, 2014

"This was ok but kind of bland next time I would had another can of cream corn and some regular corn. I did add chicken witch was a nice touch to the recipe."

Reviewed Aug. 12, 2014

"This is fantastic! The best recipe I've found and it's staying on my list! I did add turkey bacon, but it was awesome even before that."

Reviewed Feb. 19, 2014

"First time making corn chowder. I made this in the slow cooker today as we were home with yet another snow day.. I used baby potatoes cut into chunks. I added some cooked chopped bacon and used Chicken broth instead of water! I wanted this to be a little thicker so I added some flour at the end to thicken it up some. Kids loved it! I would also use less butter next time.."

Reviewed Nov. 27, 2012

"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!"

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