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


Add to Grocery List

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


  • 1Melt 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.

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About Corn Chowder

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

Show 6 Comments & Reviews

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