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Simple Corn Chowder Recipe

Simple Corn Chowder Recipe

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 YIELD:6 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

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

Reviews for Simple Corn Chowder

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MY REVIEW
moogie207
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."

MY REVIEW
cvee
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."

MY REVIEW
horsepal
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."

MY REVIEW
elocin2012
Reviewed Jan. 15, 2012

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

MY REVIEW
Rhea10
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 :("

MY REVIEW
evamcp
Reviewed Oct. 7, 2011

"Easy and good! The recipe is perfectly clear about the 4 cups of corn + 2 cups of broth & then adding the rest after you process it in the blender. (I used an immersion blender, worked great). If you want it chunkier, then don't process it so much. I love it because it is a healthier version of corn chowder, without all the potatoes & dairy."

MY REVIEW
Debinga
Reviewed Oct. 5, 2011

"This chowder is amazing. The favors are so good together. I sauteed my onions in a pat of butter and added heavy whipping cream at the end just to make it a little more creamy. Delicious and easy."

MY REVIEW
k3miller
Reviewed Oct. 4, 2011

"It tasted like mush corn."

MY REVIEW
cafeheaven2
Reviewed Sep. 27, 2011

"The ease of preparation, and deliciousness of chowder makes it a true winner, and one that I'll definitely be repeating especially during the upcoming cold months. I'm going to have to ignore any less than positive reviews, and just rationalize it by saying that some people just have different tastes. But for this family's tastes, this recipe was spot on. Thank you Nancy, we truly enjoyed this!"

MY REVIEW
movo13
Reviewed Sep. 24, 2011

"Chowder, by its definition, incorporates milk or cream. No milk or cream, can't call it chowder. I call this corn soup. Blah. Yuck."

MY REVIEW
kiotegirl
Reviewed Sep. 23, 2011

"I was craving corn chowder and found this recipe. Which was great, because I am on a dairy free diet for a week as my doctor thinks I may have a dairy allergy. So thanks for the recipe, it was great! And I will be making this again. Especially, if I have to go dairy free."

MY REVIEW
Travlnman02
Reviewed Sep. 23, 2011

"I thought the taste was flat. I don't care for Rosemary on anything. It reminds me of the a pine tree and I don't like the flavor it gives off. But I don't think just leaving that out would have afffected the chowder taste that much. I have a recipe I use that calls for a diced carrot, a celery stalk, 3 cloves of garlic minced, three med potatoes cut into 1/2 " cubes, two cups non-fat milk, three slices of lean bacon cut up and fried crisp and then crumbled, and a half cup of instant potatoes for thickening as well as the other items listed in this recipe. I also make Green onion and cheddar and jalapeno Corm Muffins to serve with it. I realize this recipe is supposed to be light, but I like comfort food on autum and winter days. There are also times in which i will add minced lean smoked ham to the chowder."

MY REVIEW
PennyPoppins
Reviewed Sep. 23, 2011

"Absolutely delicious, with less rosemary. Corn is my #1 favorite vegetable. However, the nutrition facts state 0 gms of fiber...how can this be so with all that corn, not to mention onion & pepper?"

MY REVIEW
gingercrinkles
Reviewed Sep. 23, 2011

"doesn't chowder imply that potatoes are included?"

MY REVIEW
AnneSarah
Reviewed Sep. 23, 2011

"If you read the directions carefully, you will see that 4 cups of corn get blended and the reaming 2 cups get added at end for texture."

MY REVIEW
sstetzel
Reviewed Sep. 23, 2011

"[quote]

6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
[/quote]
The directions are very clear:
Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. 
Add 2 cups broth; bring to a boil
Add the ... remaining corn and broth"

MY REVIEW
BAelk
Reviewed Sep. 23, 2011

"The recipe isn't clear about how much corn & chicken broth should be divided. I'm sure I can figure it out but seems to me the instructions in a recipe should be clear."

MY REVIEW
jamesgillies
Reviewed Sep. 23, 2011

"Very easy and delicious!! The reserved corn is added with the red peppers, broth and the spices."

MY REVIEW
marlowesmom
Reviewed Sep. 23, 2011

"to rratjn: it says you add those 2 cups in with the red pepper, etc."

MY REVIEW
rratjn
Reviewed Sep. 23, 2011

"What happens with the 2 cups of corn that were reserrved? Are they to be used?"

MY REVIEW
job211
Reviewed Sep. 23, 2011

"I used turkey kilbasa with the (sweet) onions sauted them w/a lil oilve oil until tender. I used fresh cracked pepper no thyme and only a dash of rosemary, I also added 1 can of cream style corn, My family luv'd it w/ moist warm cornbread. It's a fall/winter wonder."

MY REVIEW
ladydixidoodah
Reviewed Sep. 23, 2011

"What's the point of putting everything in the blender? The picture shows the ingredients that certainly don't look as if they've been in a blender! I like it chunky anyway with bacon too!"

MY REVIEW
clugger@aol.com
Reviewed Aug. 8, 2011

"This was my first attempt at Corn Chowder and it couldn't have been easier or more delicious. I've shared with many friends too!"

MY REVIEW
merryvonne
Reviewed Jul. 8, 2010

"Very good recipe. I made a slight change by frying 4 strips of bacon & using the bacon grease to saute the onion - then crumbled the bacon for a garnish."

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