Corn & Mushroom Chowder

Laura Lagasse


This is a great soup to make in a hurry. I almost always have everything on hand in the pantry and freezer. Milk can be substituted for the heavy cream, but be VERY careful to keep the heat low after adding the milk so it doesn't "break" and curddle.

★★★★★ 1 vote
4 -6
30 Min
30 Min


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2 Tbsp
bacon grease or butter
1 medium
onion - diced
1 c
mushrooms, fresh - diced
2 can(s)
chicken or vegetable stock (14.5 oz)
1 can(s)
creamed corn (14.75 oz)
1 c
frozen corn
1 c
diced peeled potatoes
2 Tbsp
dried or fresh chopped parsley
1/2 tsp
ground black pepper
1/2 tsp
salt (or to taste)
1 pt
heavy cream - (or milk - see note at end of recipe)

How to Make Corn & Mushroom Chowder


  • 1Melt bacon grease or butter in a dutch oven. Sautee diced mushrooms and onions on medium heat until onions are soft, about 10 minutes
  • 2Add creamed corn, broth, frozen corn, diced potatoes, parsley, salt and pepper. Bring to a boil then reduce heat to a simmer. Stir occasionaly. Cook until potatoes are soft, about 20 minutes.
  • 3Add heavy cream and bring back to a simmer**. Check seasoning and add more salt or pepper if desired. You can garnish with a sprinkle of fresh chopped parsley.

    ** If using milk instead of heavy cream, be VERY careful at this point to not bring soup to a boil. Milk or even half and hald will "break" and curddle if heated to high. If this happens, the soup still tastes good, just doesn't look so great. Heavy cream is your best bet!

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About Corn & Mushroom Chowder

Dietary Needs: Vegetarian

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