This cozy corn chowder is a creamy, hearty soup packed with tender potatoes, sweet cream-style corn, and aromatic onion. The smooth, comforting texture and rich flavor make it an ideal choice for chilly evenings or a simple, satisfying meal any time of year. It’s a nostalgic, homestyle dish that’s easy to prepare and incredibly filling, making it perfect for both weeknight dinners and lazy weekend lunches.

Why You’ll Love This Recipe

You’ll love this recipe because it is:

• Creamy, rich, and full of flavor without being heavy
• Made with a few simple, pantry-friendly ingredients
• Ready in under an hour
• A perfect comfort food that’s also budget-friendly
• Easy to customize with vegetables or herbs you already have on hand

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 medium potatoes, peeled and chopped into small cubes
• 1 medium onion, finely chopped
• 2 (14.75 ounce) cans cream-style corn
• 1 cup water
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon ground black pepper
• 2 cups half-and-half (warmed gently in a separate pan before adding to the soup)

Directions

1. Prepare all ingredients before beginning.
2. In a large pot over medium heat, add the chopped potatoes and onions. Sauté for about 5 minutes, stirring frequently to prevent sticking.
3. Add the cream-style corn, water, salt, and black pepper to the pot. Stir well to combine.
4. Bring the mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to low. Cover the pot and simmer for about 20 minutes, stirring occasionally, until the potatoes are tender.
6. While the chowder simmers, warm the half-and-half in a separate saucepan over low heat until it just begins to bubble. Do not let it boil.
7. Stir the warmed half-and-half into the chowder. Let the soup heat through for an additional 5 minutes, stirring gently.
8. Serve hot.

Servings And Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Herbed Version: Add fresh or dried thyme, parsley, or chives during the last 10 minutes of cooking.
• Extra Veggies: Stir in diced carrots or celery with the potatoes and onion for more texture and nutrition.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
• Creamier Texture: Use heavy cream instead of half-and-half for an extra rich chowder.
• Dairy-Free Option: Replace half-and-half with unsweetened coconut milk or almond milk, and use oil for sautéing instead of any rendered fat.

Storage/Reheating

• Storage: Let the chowder cool completely before transferring to airtight containers. Refrigerate for up to 3 days.
• Freezing: Freeze in individual portions for up to 2 months. Note that the texture may change slightly when reheated due to the dairy.
• Reheating: Reheat gently on the stovetop over low to medium heat, stirring often. Add a splash of milk or water if the soup has thickened too much. Thaw frozen chowder overnight in the refrigerator before reheating.

FAQs

Can I use fresh corn instead of cream-style corn?

Yes, you can use fresh corn, but you’ll need to blend some of it with milk or cream to mimic the texture of cream-style corn.

What’s the best type of potato for chowder?

Yukon Gold or red potatoes work best as they hold their shape while still becoming tender. Russet potatoes are also fine but may break down more.

Can I make this chowder ahead of time?

Yes, it stores very well. Prepare it a day in advance and reheat gently before serving.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as long as all canned ingredients are verified gluten-free.

Can I make it without dairy?

Absolutely. Substitute the half-and-half with a plant-based milk such as almond milk, oat milk, or canned coconut milk for a dairy-free version.

How can I make the chowder thicker?

You can mash a few of the cooked potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a thicker texture.

Can I add protein to this recipe?

Yes, you can add diced cooked chicken, tofu, or vegetarian sausage for a heartier soup.

Can I use whole kernel corn instead of cream-style?

Whole kernel corn will work, but you may need to add a bit more dairy or use an immersion blender briefly to thicken the base.

Does this freeze well?

It does freeze well, but dairy-based soups can sometimes separate slightly upon reheating. Stirring thoroughly while reheating will help improve the texture.

What can I serve with this chowder?

This chowder pairs well with a simple green salad, warm crusty bread, or classic saltine crackers.

Conclusion

Grandma’s corn chowder is the perfect example of simple ingredients coming together to create something truly comforting. Creamy, flavorful, and satisfying, this recipe is easy to prepare and endlessly adaptable. Whether you’re feeding a family or meal-prepping for the week, this chowder brings warmth and nostalgia to every bowl.

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