CORN Chowder
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
A creamy corn chowder made with fresh and canned corn, potatoes, and onions. This easy, comforting soup is perfect for any season.
Ingredients
- 2 onions sliced
- 44.4 ml butter or fat
- 29.6 ml flour
- 4 potatoes sliced
- 1 can corn cooked
- 473 ml fresh corn cooked
- 710 ml scalded milk
- Salt
- pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 178 mg
- Iron: 1.69 mg
- Magnesium: 83.5 mg
- Phosphorus: 281 mg
- Potassium: 927 mg
- Zinc: 1.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml butter or fat
- 29.6 ml flour
- 710 ml scalded milk
- Salt
- pepper
Prepare
- Slice 2 onions
- Slice 4 potatoes
- 1 can corn, cooked
- 473 ml fresh corn, cooked
Let's Cook
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Step 1.
In a large pot, melt 3 tablespoons of butter or fat over medium heat. Add 2 sliced onions and cook, stirring frequently, until the onions are soft and translucent, about 5–7 minutes. Do not let them brown.
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Step 2.
Sprinkle 2 tablespoons of flour over the cooked onions and stir constantly for 1–2 minutes to coat the onions and cook off the raw flour taste.
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Step 3.
Pour in 2 cups of water and add 4 sliced potatoes. Bring to a simmer, then reduce heat to medium-low and cook until the potatoes are tender when pierced with a fork, about 10–15 minutes.
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Step 4.
Stir in 1 can (or 2 cups) of cooked fresh corn and 3 cups of scalded milk. Increase heat to medium and cook for 5 minutes, stirring occasionally, until the chowder is heated through and slightly thickened.
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Step 5.
Season with salt and pepper to taste. Serve hot.