Easy Creamy Corn Chowder with Creamed Corn
This hearty Creamy Corn Chowder with potatoes uses simple pantry ingredients and comes together in just 40 minutes. Perfect for weeknight dinners and cold weather comfort!
Servings 6
Calories 105kcal
Ingredients
- 1 cup diced potatoes
- 2 cups water
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons butter
- 1 cup finely diced onion
- 2 cans cream style corn
- 2 cups milk
- 2 tablespoons bacon bits
Instructions
Stovetop Method
- In a large pot, boil the potatoes in 2 cups water with salt and pepper until the potatoes are tender. Do not drain.
- Melt the butter in a large skillet.
- Add the onions and sauté until they are soft and translucent.
- Add the onions, corn, and milk to the potatoes, and bring to a full boil.
- Add the bacon bits and any other seasonings you like, and serve.
Crockpot Method
- Prepare the potatoes and onions the same as the stovetop method.
- Place the potatoes, onions, cream-style corn, salt, and pepper in the slow cooker bowl.
- Add 2 cups of water and stir to combine.
- Place the cover on the slow cooker and cook on low for 6 to 8 hours.
- Add the butter and milk. Stir and cook uncovered on high until hot.
Video
Recipe Tips
For a more complex flavor profile, try sautéing a small amount of diced celery and carrot with the onions to create a mirepoix base. This traditional French cooking technique adds depth without overwhelming the corn flavor. For a southwestern twist, add a diced jalapeño (with seeds removed) and ¼ teaspoon of cumin to the onions while they are sautéing.
Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 502mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg
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