Easy Creamy Corn Chowder with Creamed Corn
User Reviews
5
Easy Creamy Corn Chowder with Creamed Corn
Description
This corn chowder starts by boiling diced potatoes with salt and pepper until tender but not drained, preserving the starchy water to thicken the soup. Onions are sautéed in butter until translucent, then combined with cream-style corn, milk, and the potato cooking liquid. The chowder is brought to a boil, creating a creamy, slightly thickened base.
Bacon bits introduce a salty and smoky element contrasting the naturally sweet corn and soft potatoes. The chowder can be cooked on the stovetop or prepared in a slow cooker, with the slow cooker method allowing flavors to meld over several hours before adding butter and milk at the end for richness.
Adding ingredients like diced celery and carrot while sautéing onions can deepen the flavor, or incorporating jalapeño and cumin can introduce a southwestern twist. The chowder offers a comforting texture and can serve as a warming appetizer or light main course.
Ingredients
- 1 cup potato diced
- 2 cups water
- 1 teaspoon salt
- 1/8 teaspoon black pepper ground
- 2 tablespoons butter
- 1 cup onion finely diced
- 2 cans cream style corn
- 2 cups milk
- 2 tablespoons bacon bits
Instructions
Stovetop Method
- In a large pot, boil the potatoes in 2 cups water with salt and pepper until the potatoes are tender. Do not drain.
- Melt the butter in a large skillet.
- Add the onions and sauté until they are soft and translucent.
- Add the onions, corn, and milk to the potatoes, and bring to a full boil.
- Add the bacon bits and any other seasonings you like, and serve.
Crockpot Method
- Prepare the potatoes and onions the same as the stovetop method.
- Place the potatoes, onions, cream-style corn, salt, and pepper in the slow cooker bowl.
- Add 2 cups of water and stir to combine.
- Place the cover on the slow cooker and cook on low for 6 to 8 hours.
- Add the butter and milk. Stir and cook uncovered on high until hot.
Notes
- Adding diced celery and carrot with onions creates a mirepoix base that enriches flavor.
- Include diced jalapeño and cumin in the sauté step for a southwestern variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 502mg | 21% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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