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–+ servings
Three bowls of creamy corn chowder with visible carrots, potatoes, and celery sit next to two spoons, fresh parsley, and a large pot of soup.
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4.75 from 4 votes

Corn Chowder

This cheesy corn chowder is a crowd favorite!
Prep Time5 minutes
Cook Time20 minutes
Course: Soup
Cuisine: American
Keyword: chowder, corn chowder, corn soup
Servings: 8
Calories: 286kcal

Ingredients

  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1 cup celery sliced or diced
  • 1 cup potatoes peeled and cubed
  • 2 cups corn kernels or 1 17. oz. can kernel corn (drained)
  • 1/4 cup margarine
  • 1/2 cup all-purpose flour
  • 2 cups milk whole
  • 1 tbsp mustard
  • 1/4 tsp pepper white is preferred
  • 1/8 tsp paprika
  • 2 cups cheddar cheese shredded
  • 3 1/2 cups chicken broth

Instructions

  • In large stock pan, combine chopped onion, garlic, celery, carrots, potatoes, and chicken broth. Simmer over medium 15-20 minutes.
    1/2 cup onion, 1 clove garlic, 1 cup celery, 1 cup potatoes, 3 1/2 cups chicken broth
  • Add corn. If using canned corn, drain. Remove from heat.
    2 cups corn kernels
  • In separate pan, melt margarine.
    1/4 cup margarine
  • Stir in flour and stir until smooth.
    1/2 cup all-purpose flour
  • Add milk and stir over medium to high heat until sauce thickens.
    2 cups milk
  • Add mustard, and salt and pepper, paprika, and cheese.
    1 tbsp mustard, 1/4 tsp pepper, 1/8 tsp paprika, 2 cups cheddar cheese
  • Stir constantly as cheese melts.
  • Stir the cheese mixture into the vegetable mixture. Stir continuously over medium heat until combine.
  • Serve warm.

Nutrition

Calories: 286kcal | Carbohydrates: 21g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 379mg | Potassium: 329mg | Fiber: 2g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 5mg | Calcium: 292mg | Iron: 2mg