I’m not a big corn fan, but I do enjoy a bowl of piping hot Corn Chowder. I’ll make an exception this time for creamed corn. Corn Chowder is typically a summer soup recipe, but you can make it any time of year. This recipe uses canned cream corn and frozen corn so you don’t have to worry about finding fresh corn for the ingredients.
Corn Chowder
The first time I tried Corn Chowder was during a visit to an historical visit in New Brunswick. We’d stopped for lunch at the little café and the soup of the day was Corn Chowder. I thought I’d give it a try because I didn’t want to order a big meal. It was delicious! I love the sweetness of the corn and the savoury flavours of the veggies. It even came with a side of cornbread which I devoured by dipping it into my soup. So good.
I love how each spoonful is packed full of flavour. This is a very easy recipe to make and I hope you enjoy it as much as I have.
How to Make Corn Chowder
The first step is to cook the veggies in the soup post. Add the onion, potato, celery, red pepper and red pepper flakes to olive oil in a large pot. Cook for 5 minutes, stirring often.
Pour in the chicken broth and bring to a boil. Reduce heat to medium low and simmer, covered, for 10 minutes.
The last step is to add in the milk, creamed corn, frozen corn and season with salt and pepper. Heat for another 5 to 10 minutes until the soup is nice and hot.
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I love making soup for dinner on busy weeknights. I usually serve it with a dinner roll or, in this case, cornbread.
It also makes a filling lunch if you pair it with a sandwich. Homemade soup is so much better than the storebought stuff.
For more recipes, check out this Salmon Chowder, Corn Salad, Cheesy Chicken Chowder, Cream of Carrot Soup, Busy Day Soup or Cheesy Corn Casserole.
You might also like this Minestrone Soup.
Do you like Corn Chowder?
Corn Chowder
The best summer soup recipe ever! Sweet corn with potatoes and red bell pepper in a slightly spicy broth with creamed corn, too!
Ingredients
- 1 tsp extra virgin olive oil
- 1 onion, chopped
- 1 potato, peeled and diced
- 1 celery stalk, chopped
- 1 red pepper, chopped
- pinch red pepper flakes
- 1 cup chicken broth
- 1/2 cup milk
- 1 398ml can creamed corn
- 1/4 cup frozen corn kernels
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, potato, celery, red pepper and red pepper flakes. Cook, stirring often, for 5 minutes. Pour in chicken broth. Bring to a boil then reduce heat to medium low. Simmer, covered, for 10 minutes.
- Add in milk, creamed corn, frozen corn, salt and pepper. Heat for an additional 5 to 10 minutes, until hot.
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Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 153Total Fat: 2.7gSaturated Fat: 0.7gUnsaturated Fat: 1.7gCholesterol: 4.7mgSodium: 449.3mgCarbohydrates: 30.7gFiber: 4.9gSugar: 6.7gProtein: 4.7g
Paige Cassandra Flamm says
Corn chowder is one of my favorites for the fall!
Paige
http://thehappyflammily.com
candy says
going to make this corn chowder with some of our fresh sweet corn we put up this year. Found you on Wonderful Wednesday Blog Hop.
Crystal Rose says
This looks delicious!
Michele Morin says
The peppers and celery add so much great color!
Lisa // Cucicucicoo: Eco Sewing & Crafting says
Oh my gosh, that looks so yummy! I love any type of chowder, so this sounds perfect! 🙂 Lisa