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Parmesan Corn Chowder

"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

Ingredients

  • 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 shredded Parmesan cheese

Directions

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

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Reviews

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Average Rating:
  • leeart
    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
    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
    Feb 21, 2014

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

  • ejt325
    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
    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
    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
    Nov 13, 2011

    My family absolutely loves this soup!!

  • Jeeper
    Oct 8, 2009

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