Easy Quick Corn Chowder
Creamy, comforting, and ready in just 30 minutes, this Easy Quick Corn Chowder is the perfect recipe for busy weeknights or cozy weekends. Made with tender russet potatoes, sweet corn, and a rich base of heavy cream, this chowder delivers hearty flavors without complicated techniques. A hint of paprika lends a warm, smoky depth, while the optional crumbled bacon garnish adds a savory crunch. Whether you use frozen or canned corn, this versatile recipe is a pantry-friendly meal you can whip up in a flash. Serve it with a sprinkle of fresh chives or green onions for a pop of color and enjoy a bowl that’s as satisfying as it is simple. Perfect as a standalone dish or paired with crusty bread, this quick corn chowder is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen or canned corn kernels, drained if canned
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons green onions or chives, sliced (for garnish)
- 4 slices bacon, cooked and crumbled (optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
Add the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 10-12 minutes, or until the potatoes are tender.
Stir in the corn kernels and heavy cream. Simmer for an additional 5 minutes to heat through.
Season the chowder with salt, black pepper, and paprika. Adjust the seasoning to taste.
Optional: Use an immersion blender to partially blend the chowder for a thicker consistency, leaving some chunks of potato and corn for texture.
Serve hot, garnished with sliced green onions or chives and crumbled bacon, if using.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 7699 mg | 335% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 47.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4262 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
