8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Whisk 1/2 cup milk and flour in a small bowl until smooth.

  • Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts

279 calories; 11.6 g total fat; 25 mg cholesterol; 149 mg sodium. 44.4 g carbohydrates; 9.4 g protein; Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/16/2017
This is a very simple recipe with great results.

Most helpful critical review

Rating: 4 stars
01/14/2017
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 salt pepper and some milk. I made a slurry out of the flour and the remaining milk which I later added to the chowder. After adding the slurry to the chowder and letting it incorporate I tasted the chowder and it was bland. I decided to add a 1/2 tsp each onion powder and garlic powder plus 1/8 tsp dried chives. This improved and gave it some flavor. It still lacked the depth I wanted so I added 3 ounces cream cheese and 1/3 cup grated sharp cheddar. Yes my changes don't reflect the recipe as originally posted but they were an improvement to an otherwise 2 star recipe.
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/14/2017
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 salt pepper and some milk. I made a slurry out of the flour and the remaining milk which I later added to the chowder. After adding the slurry to the chowder and letting it incorporate I tasted the chowder and it was bland. I decided to add a 1/2 tsp each onion powder and garlic powder plus 1/8 tsp dried chives. This improved and gave it some flavor. It still lacked the depth I wanted so I added 3 ounces cream cheese and 1/3 cup grated sharp cheddar. Yes my changes don't reflect the recipe as originally posted but they were an improvement to an otherwise 2 star recipe.
(1)
Rating: 5 stars
07/16/2017
This is a very simple recipe with great results.
Rating: 5 stars
02/07/2018
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!!
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Rating: 5 stars
01/31/2017
wonderful on a cold winter day.. quick easy and tasty
Rating: 5 stars
03/01/2019
My kids really loved this recipe. I did use 2 fresh potatoes instead of hash browns because I always have a lot of potatoes around. Just boil them a little bit before you start. Also I used onion power, which eliminated the need for butter. Plus you can drain the potatoes and use the same saucepan that way.
Rating: 5 stars
06/04/2018
This is my go to recipe for corn chowder. I add bacon and cheddar cheese when I serve it!
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Rating: 5 stars
10/11/2017
Easy quick and flavorful. I added some paprika and garnished with parsley. I'll be making this recipe often.
Rating: 4 stars
05/14/2018
I didn't have frozen corn or frozen hash brown potatoes so instead I used a number 10 can of corn and shredded my own potatoes I also will have to add some different seasonings.