Creamy Corn Chowder

Creamy Corn Chowder

SERVINGS

4 (1 ½ cup)

PREP TIME

5 Min

COOK TIME

20 Min

Crank up the heat on your stovetop and warm up with our comforting and creamy corn chowder. This homemade one-pot corn chowder recipe is ready in 30 minutes, and it’s a cozy way to fill up, no matter the season. By combining rich cream and chicken broth with our SteamCrisp® Mexicorn and Diced Potatoes, you get convenient kitchen shortcuts and lots of flavor.
FEATURED PRODUCTS
Green Giant® SteamCrisp® Mexicorn®

Green Giant® SteamCrisp® Mexicorn®
WHERE TO BUY
Green Giant® Diced Potatoes

Green Giant® Diced Potatoes
WHERE TO BUY
Creamy Corn Chowder

FULL RECIPE

Serving Size: 4 (1 ½ cup)

Prep Time: 5 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

Green Giant product(s) used: Green Giant® Diced Potatoes

Lists of ingredients:

  • 1 Tablespoon olive oil
    1 small white onion, diced
    2 celery ribs, chopped
    2 cloves garlic, minced
    1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn, drained
    1 can (15 ounces) Green Giant® Diced Potatoes, drained
    1 cup heavy cream 
    3 cups chicken broth, divided
    2 Tablespoons cornstarch
    Salt and pepper to taste
    ¼ cup chopped scallions, for serving 

STEPS

1 Heat oil over medium in a Dutch oven or stock pot. Add onion, celery and garlic. Cook uncovered 5 minutes. 
2 Add corn, potatoes, heavy cream and 2 ¾ cups broth. Bring to a boil then reduce heat to low. Simmer for 10 minutes. 
3 Whisk remaining ¼ cup of broth with cornstarch in a small bowl. Stir into soup and continue to simmer 3-5 minutes, until chowder has thickened. Season with salt and pepper to taste.
4 Serve hot, garnished with chopped scallions

TIPS & TRICKS

If you’re a fan of oyster crackers, you’ll definitely want to add some to your corn and potato chowder. Oyster crackers go great with chowders because they soak up the rich broth while retaining their crunch. Also try enjoying this corn potato chowder in a hearty bread bow

Serving Size: 4 (1 ½ cup)

Prep Time: 5 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

Green Giant product(s) used: Green Giant® Diced Potatoes

  • 1 Tablespoon olive oil
    1 small white onion, diced
    2 celery ribs, chopped
    2 cloves garlic, minced
    1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn, drained
    1 can (15 ounces) Green Giant® Diced Potatoes, drained
    1 cup heavy cream 
    3 cups chicken broth, divided
    2 Tablespoons cornstarch
    Salt and pepper to taste
    ¼ cup chopped scallions, for serving 

1 Heat oil over medium in a Dutch oven or stock pot. Add onion, celery and garlic. Cook uncovered 5 minutes. 
2 Add corn, potatoes, heavy cream and 2 ¾ cups broth. Bring to a boil then reduce heat to low. Simmer for 10 minutes. 
3 Whisk remaining ¼ cup of broth with cornstarch in a small bowl. Stir into soup and continue to simmer 3-5 minutes, until chowder has thickened. Season with salt and pepper to taste.
4 Serve hot, garnished with chopped scallions

Tips & Tricks

If you’re a fan of oyster crackers, you’ll definitely want to add some to your corn and potato chowder. Oyster crackers go great with chowders because they soak up the rich broth while retaining their crunch. Also try enjoying this corn potato chowder in a hearty bread bow

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