New this month
Get the Allrecipes magazine

Quick and Hearty Corn Chowder

Sandra Rogers

"Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!"
Added to shopping list. Go to shopping list.


30 m servings 279 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
  2. Whisk 1/2 cup milk and flour in a small bowl until smooth.
  3. Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts

Per Serving: 279 calories; 11.6 g fat; 44.4 g carbohydrates; 9.4 g protein; 25 mg cholesterol; 149 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

I did not have frozen hash brown potatoes, so I chose to use a russet potato which I peeled and sliced on my mandolin with the julienne plate. I sautéed the onion, added the water, corn potatoes...

I used fresh diced potatoes instead of frozen hashbrown. I boiled them for 5 minutes then I followed the recipe. It was easy to do and it was delicious!!

Easy, quick and flavorful. I added some paprika and garnished with parsley. I'll be making this recipe often.

This is a very simple recipe with great results.

wonderful on a cold winter day.. quick, easy and tasty