This thick, flavorful soup will stay to your bones. It would be best to dive into this on a chilly winter day.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- ¾ cup chopped onion
- 3 cups frozen whole kernel corn
- 1 cup water
- 1 cup frozen hash brown potatoes
- 1 ¼ teaspoons ground black pepper
- salt to taste
- 2 cups milk, divided
- 2 tablespoons all-purpose flour
Instructions
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 149 mg |
| Sugars | 11 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, added carrots and a can of chicken..
I love pepper, but this soup had too much. No one could eat it especially my kids. If I ever make it again, I would adjust the amount of pepper.
I did not make any changes, but it was really good. I might try to add some bacon next time.
My kids really loved this recipe. I did use 2 fresh potatoes instead of hash browns because I always have a lot of potatoes around. Just boil them a little bit before you start. Also I used onion power, which eliminated the need for butter. Plus you can drain the potatoes and use the same saucepan that way.
This is my go to recipe for corn chowder. I add bacon and cheddar cheese when I serve it!
I didn’t have frozen corn or frozen hash brown potatoes so instead I used a number 10 can of corn and shredded my own potatoes, I also will have to add some different seasonings.
I used fresh diced potatoes instead of frozen hashbrown. I boiled them for 5 minutes then I followed the recipe. It was easy to do and it was delicious!!
Easy, quick and flavorful. I added some paprika and garnished with parsley. I’ll be making this recipe often.
This is a very simple recipe with great results.
wonderful on a cold winter day.. quick, easy and tasty
I did not have frozen hash brown potatoes, so I chose to use a russet potato which I peeled and sliced on my mandolin with the julienne plate. I sautéed the onion, added the water, corn potatoes, salt, pepper and some milk. I made a slurry out of the flour and the remaining milk which I later added to the chowder. After adding the slurry to the chowder and letting it incorporate I tasted the chowder and it was bland. I decided to add a 1/2 tsp each onion powder and garlic powder, plus 1/8 tsp dried chives. This improved and gave it some flavor. It still lacked the depth I wanted so I added 3 ounces cream cheese and 1/3 cup grated sharp cheddar. Yes my changes don’t reflect the recipe as originally posted, but they were an improvement to an otherwise 2 star recipe.