Simple Corn Chowder
This Simple Corn Chowder is the ultimate comfort food for chilly evenings. It combines the natural sweetness of creamed and nibblet corn with hearty, tender potatoes and aromatic onions. The broth is enriched with milk and finished with a pat of melting butter, creating a rich, velvety texture without heavy cream. It’s incredibly easy to make, requiring just a few pantry staples and minimal effort. Perfect for a quick weeknight dinner or a cozy weekend lunch, this soup warms the soul. Serve it with crusty bread to soak up every delicious drop. It’s a humble dish that delivers big on flavor and nostalgia, reminding us of classic home cooking at its finest.
Description
This Simple Corn Chowder is the ultimate comfort food for chilly evenings. It combines the natural sweetness of creamed and nibblet corn with hearty, tender potatoes and aromatic onions. The broth is enriched with milk and finished with a pat of melting butter, creating a rich, velvety texture without heavy cream. It’s incredibly easy to make, requiring just a few pantry staples and minimal effort. Perfect for a quick weeknight dinner or a cozy weekend lunch, this soup warms the soul. Serve it with crusty bread to soak up every delicious drop. It’s a humble dish that delivers big on flavor and nostalgia, reminding us of classic home cooking at its finest.
Ingredients
- 1 large can of creamed corn
- 1 small can of nibblets corn
- 2 medium potatoes
- 1 medium onion
- 1 cup milk
- 1 pat of butter
- to taste salt and pepper
Directions
- 1 Peel and dice the potatoes into small, bite-sized cubes. Dice the onion.
- 2
In a medium saucepan, cover the potatoes and onions with water. Bring to a boil over medium-high heat.- 3
Reduce heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.- 4
Do not drain the cooking liquid. Stir in the creamed corn and nibblet corn.- 5
Add the milk to the pot and stir well to combine.- 6
Heat the mixture gently until warmed through, being careful not to boil vigorously to prevent curdling.- 7
Season generously with salt and pepper to taste.- 8
Place a pat of butter in each serving bowl.- 9
Ladle the hot chowder over the butter and serve immediately.NoteFor a richer flavor, use whole milk or heavy cream instead of regular milk.
You can add diced ham or bacon for a heartier version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Adjust the amount of water used for boiling potatoes based on how thick you prefer your chowder.
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