Parmesan Corn Chowder Recipe
Parmesan Corn Chowder Recipe photo by Taste of Home
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Parmesan Corn Chowder Recipe

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4.5 8 11
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"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 7 servings


  • 2 cups water
  • 2 cups cubed peeled potatoes
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups whole milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups (6 ounces) shredded Parmesan cheese

Nutritional Facts

1 cup: 277 calories, 14g fat (9g saturated fat), 39mg cholesterol, 911mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 11g protein.


  1. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  2. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through. Yield: 7 servings.
Originally published as Parmesan Corn Chowder in Quick Cooking September/October 2002, p46

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leeart User ID: 2566328 241277
Reviewed Jan. 7, 2016

"I agree with the other reviews. This is so tasty and easy to prepare. My hubby and I actually like the sligtly sweet taste from the creamed corn and I also add some frozen corn to the mix. I process 1 1/2-2 cups soup in the food processor then add back to the pot for extra some texture. Add chopped ham after processing. YUM"

abbasgael User ID: 5941136 235060
Reviewed Oct. 16, 2015

"This is some of the best chowder I have ever eaten! I think I could eat this every week and never grow tired of it. I made it as written. Easy, inexpensive, filling, and YUMMY."

ahmom User ID: 3426126 80912
Reviewed Feb. 21, 2014

"I used almond milk and subbed swiss for the Parmesan cheese. Added mushrooms"

ejt325 User ID: 4790999 58430
Reviewed Sep. 20, 2012

"The cream corn made this soup a little to sweet for me. I also ended up adding a bit of hot sauce and thyme to give it some kind of taste."

anonymous User ID: 5520322 58429
Reviewed May. 11, 2012

"I add a tbsp of Thyme at the end - making this my favorite corn chowder. I made this all winter and will continue through summer into the fall with fresh corn!"

PickyKids User ID: 6280664 80908
Reviewed Feb. 3, 2012

"I've been making this recipe since it was first published in Quick Cooking. It's one of our favorite soups. I often add diced ham to make it more of a meal for dinner. It's perfect reheated for lunch, too!"

tysgirl User ID: 3326084 53654
Reviewed Nov. 13, 2011

"My family absolutely loves this soup!!"

Jeeper User ID: 97475 114435
Reviewed Oct. 8, 2009

"I made this for a party for my first grader's class. Everyone loved it."

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