Creamed Corn and Potato Chowder
A creamy, comforting chowder made from canned creamed corn and potatoes, a pantry-friendly staple for northern kitchens.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •large pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 8 g
- carbs
- 38 g
- protein
- 7 g
- calories
- 240
Instructions
- 1
Melt butter in a large pot and sauté onion until soft.
- 2
Add diced potato and vegetable stock, bring to a simmer and cook 12-15 minutes until potato is tender.
- 3
Stir in the creamed corn and milk.
- 4
Simmer gently for 5-8 minutes, stirring occasionally, without boiling hard.
- 5
Season with salt and pepper.
- 6
Ladle into bowls and garnish with chives.
Chef's tips
For a smoother chowder, blend a portion of the soup with an immersion blender before serving, then stir back in.
Ingredient substitutions
- canned creamed corn → frozen corn blended with a little milk
Storage
Refrigerate for up to 3 days in a sealed container.
Reheating
Reheat gently over low heat, stirring frequently to prevent sticking.
Common mistakes to avoid
- •Boiling hard after adding milk, which can cause it to separate
- •Not tasting before adding extra salt, since canned corn is often already salted
Serving suggestions
Cooked Creamed Corn and Potato Chowder?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
