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.

 

 

 

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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