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Quick and Hearty Corn Chowder

Rated as 4.67 out of 5 Stars

"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

30 m servings 279 cals
Original recipe yields 4 servings

Directions

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  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. Full nutrition

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Reviews

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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 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.

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