Corn Chowder

Laura Young


I love to make, and eat, soup when the weather turns cooler. This is a recipe that I found in one of my cookbooks and thought I would try it. Both my husband and myself liked it.


★★★★★ 2 votes

30 Min
1 Hr 30 Min


  • 1/2 stick
  • 1/2 c
    diced onion
  • 1 clove
  • 1 can(s)
    whole kernel corn, drained
  • 1 c
    grated american or cheddar cheese
  • 1 c
    frozen mixed vegetables (corn, carrots, beans, etc.)
  • 1/2 qt
    (4 cups) milk
  • 2 can(s)
    cream of potato soup

How to Make Corn Chowder


  1. Melt butter over medium heat. Add onion and garlic. Cook about 5 minutes. Add milk and soup, stirring well to blend. Add whole kernel corn, vegetables, and cheese. Stir until smooth. Season to taste. (I use about 3/4 teaspoon Cajun Seasoning). Cook on low (simmer) about 1 1/2 hours, stirring occasionally to keep from sticking. Makes about 2 quarts.

Printable Recipe Card

About Corn Chowder

Course/Dish: Chowders, Vegetable Soup
Other Tag: Quick & Easy

Show 6 Comments & Reviews

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