This 15-minute corn chowder recipe uses canned corn and milk, for a quick meal that is sure to please.
My wife loves this dish. I love it too, mostly because it’s a very simple recipe.
Here’s what you’ll need:
- 1 can (16oz) cream-style corn
- 1 can (16oz) whole kernel corn
- 1 medium-sized onion
- 1 or 2 russet potatoes, cubed.
- celery (optional)
- 2 tablespoons unsalted butter
- 1 cup milk
- salt
Melt the butter in a medium-sized pot.
Dice the celery (if you’re using it) and cook until tender.
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While you’re waiting for the celery, dice the onion and measure out 1 cup of milk.
Add the onion along with a couple of big pinches of salt, and cover the pot until….
It reduces down to something like this:
If it doesn’t reduce down like that, you have failed. FAILED! (Just re-cover and wait a little while longer)
Add the milk and both cans of corn, then cover and cook until the potatoes are done.
Edit: Add the potatoes. (Thanks Tom)
By the time the potatoes are done, the chowder will become creamy and delicious:
It refrigerates and freezes very well, so making large batches at a time is certainly feasible.
This recipe serves 5-6 people.
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September 2nd, 2007 at 2:58 am
[…] at Food Is Cheap posts a quick and easy corn chowder recipe based on commercial canned […]
September 2nd, 2007 at 5:11 pm
Jacob dude,
Claudia LOVES COrn Chowder, so this sounds great (and great for the Scouts too
But am I missing something? Second to last pix says, “Add the milk and both cans of corn, then cover and cook until the potatoes are done.” BUT doesn’t seem to say ADD the potatoes - huh? I assume you add tatos same time as milk and corn, but my mom always said, Never make assumptions.”
TG
September 24th, 2007 at 9:42 pm
More simple and easy - use a can of diced canned potatoes, adding with the corn.