Real Recipes From Real Home Cooks ®

easy creamy corn chowder

(1 rating)
Recipe by
Connie Davis
Alabaster, AL

Quick and easy. Great for a cold winter's day. Great served with cornbread muffins.

(1 rating)
yield 8 -10
prep time 30 Min
cook time 1 Hr

Ingredients For easy creamy corn chowder

  • 2 lg
    cans chicken broth
  • 1 pkg
    frozen hash browns (chunky kind - 2 lb)
  • 2 pkg
    country style gravy mix
  • 1 can
    sweet style cream corn
  • 4 can
    green giant mexicorn

How To Make easy creamy corn chowder

  • 1
    Bring one can chicken broth to a boil. Add frozen potatoes and bring back to a slow boil.
  • 2
    Combine 1/2 of the remaining can broth (at room temperature) in an airtight container with both packages gravy mix. (I use a jar) Shake until mix is completely dissolved. (Reserve remaining broth for later).
  • 3
    Add gravy mix to potatoes. Add all cans corn (cream and mexicorn). Reduce heat and simmer for about an hour stirring frequently or pour into crockpot and cook on low for a couple of hours.
  • 4
    I like mine thick and creamy. If you desire a thinner chowder, add the remaining broth slowly until you reach your desired thickness.
  • 5
    Great topped with copped green onions, bacon bits, shredded cheddar cheese That's it. Your done. Enjoy!

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