- 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
- 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).
Reviews forClassic Corn Chowder
"Can this be made in a slow cooker?"
"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."
"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."
"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.."
"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!"
"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."
"Really good and so easy to make! It's a keeper!"
"Very good! I topped it with shreadded cheese & crumbled bacon. VERY good.."