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Corn Chowder Recipe

Corn Chowder Recipe

Photos of Corn Chowder Recipe

How To Make Corn Chowder

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 4 ears of corn
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 potatoes, peeled and diced
  • 4 cups of vegetable broth
  • 1 cup of milk
  • 1/2 cup of heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Remove the corn kernels from the cobs and set aside. Reserve the cobs.

  2. In a large pot, heat some olive oil over medium heat. Add the onion and garlic and cook until softened.

  3. Add the corn kernels, potatoes, and vegetable broth to the pot. Bring to a boil and then reduce heat to simmer.

  4. Add the reserved corn cobs to the pot and simmer for about 20 minutes, until the potatoes are tender.

  5. Remove the corn cobs from the pot and discard. Using an immersion blender or regular blender, puree about half of the soup until smooth.

  6. Return the soup to the pot and stir in the milk and heavy cream. Season with salt and pepper to taste.

  7. Heat the soup over low heat, stirring occasionally, until heated through.

  8. Serve the corn chowder hot, garnished with fresh parsley.


  • Calories : 280kcal
  • Total Fat : 10g
  • Saturated Fat : 6g
  • Cholesterol : 30mg
  • Sodium : 800mg
  • Total Carbohydrates : 45g
  • Dietary Fiber : 6g
  • Sugar : 10g
  • Protein : 8g
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