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

Simple Corn Chowder Recipe

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On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
TOTAL TIME: Prep: 25 min. Cook: 10 min. + cooling
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 10 min. + cooling
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup equals 171 calories, 2 g fat (0 saturated fat), 3 mg cholesterol, 61 mg sodium, 38 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchange: 2-1/2 starch.


  1. 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.
  2. 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. Yield: 6 servings (about 1-1/2 quarts).
Originally published as Corn Chowder in Taste of Home October/November 1998, p17

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Reviewed Sep. 21, 2014

"I have been wanting to try this for a long time. Yesterday I did and tested it on my neighbors , one that doesn't usually like corn chowder as it's to sweet, but this was a hit all the way. I omitted the rosemay and increased the thyme. For the last 2 cups of corn I used a package of Birdseye Steamfresh Southwestern Corn, which has onion, red and green peppers in it. I used one can of broth with 4 cups of corn and used one can with the last addition of corn as it was more than 2 cups in package. This will be on my soup rotation for the fall and winter."

Reviewed Jun. 10, 2013

"This chowder is excellent. I did modify a bit. I used drained canned corn and reduced the chicken broth to one 14 oz can (about 2 cups), and omitted the rosemary and tyme. I also added a teaspoon of chicken soup base to get the flavor without the added liquid."

Reviewed Mar. 21, 2013

"I don't care for corn but my husband wanted some corn chowder and I can't stand to buy the store bought so I searched out a healthy simple corn chowder recipe and came upon this one. He loved it and the biggest surprise is so did I, the person who hates cooked corn. I made it with fresh corn and it's gratifying to know all the ingredients going into our food are the best quality we can get."

Reviewed Jan. 15, 2012

"Not good at all. Tastes like potpourri soup. Did not like the seasoning and it needs milk or cream""

Reviewed Oct. 28, 2011

"My husband eats anything, and after 3 bites he pushed his bowl away and wouldn't eat anymore. This was not a favorite at my house--not even for me. It had a weird taste and the texture was off...perhaps I did something wrong in the cooking process, though. Sorry :("

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