Corn Chowder

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

Print Recipe

Corn Chowder

Prep Time

15 minutes

Cook Time

35 minutes

Servings

servings

Ingredients

• 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

Prep Time 15 minutes Cook Time 35 minutes Servings servings Ingredients 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

Instructions

1. Heat a large sauce pan or dutch oven to medium heat.
2. Add olive oil and chopped onion, sauté for 3 minutes, stirring occasionally.
3. Add corn and chopped jalapeños, sauté for 2 more minutes.
4. Add broth, cumin, garlic powder, paprika, salt and pepper and stir well.
5. Cover and reduce heat to medium low, let simmer for 20 minutes.
6. Remove lid and add cream cheese, cream and cheddar, stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
7. Garnish with cilantro and green onions if desired.

Recipe Notes

Adapted From: Maebells