Easy corn chowder recipe, count us in. We love everything soup and chowder in the fall and winter time, and this chowder is a perfect blend of cheese and spice. This was a staple in our homes growing up and definitely reminds us both of childhood. It’s amazing how the taste of a specific dish can take you back to a warm memory.

We don’t know about you guys but November is when our schedules start going crazy, we are spending a lot more time getting together with family and friends. Shopping for the holidays and doing lot’s of Christmas song sing a-longs in the kitchen while cooking…. Haha. With all the craziness going on we need quick easy dinners that make leftovers or feed a larger group. All you have to do for this corn chowder is throw everything in a dutch oven cover on a low heat for 20 minutes, add the cream cheese simmer for 10 more minutes. Serve in a cute mug and garnish with cilantro, shredded sharp cheddar cheese and jalapeno peppers.
If you have any fall soup or chowder recipes you think we would love, leave us a comment or send us a DM on Instagram so we can try out your recipe.

Quote of the day:“Corn can add inches in a single day; if you listened, you could hear it grow.”
― Laura Ruby

Prep Time | 15 minutes |
Cook Time | 35 minutes |
Servings |
servings
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- 1 small sweet onion, peeled and diced
- 1 tbs olive oil
- 2 fresh jalapeños, seeded and chopped
- 2 cups chicken brother
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 oz reduced fat cream cheese (room temperature so it melts well)
- 1/3 cup heavy cream
- 1 1/2 cups shredded sharp white cheddar cheese (Cabot New York Vintage is our favorite)
- 6 sweet corn, husk and silk removed and cut from cob
Ingredients
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- Heat a large sauce pan or dutch oven to medium heat.
- Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
- Add corn and chopped jalapeños, sauté for 2 more minutes.
- Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
- Cover and reduce heat to medium low, let simmer for 20 minutes.
- Remove lid and add cream cheese, cream and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
- Garnish with cilantro and green onions if desired.
Adapted From: Maebells
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