Corn Chowder II

Introduction

This corn chowder combines whole kernel corn, creamed corn, and chicken broth into a thick, potato-forward soup that comes together in one pot over medium heat. You’ll blend a portion of the cooked vegetables to naturally thicken it, then finish each serving with milk, butter, and cheese for richness. It’s a straightforward weeknight dinner that also freezes well for meal prep.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6–8

Ingredients

• 4 cups (43.5 oz / 1.23 kg) whole kernel corn
• 1 can (14.5 oz / 410 g) creamed corn
• 1 box (32 oz / 900 g) chicken broth
• 4 cups cubed potatoes
• 1 can (13 oz / 370 g) chicken breast
• 1 ½ cups (½ pint / 250 ml) sliced fresh onion
• 1 cup (8 oz / 250 ml) chopped celery
• ¼ tsp black pepper (optional)
• ¼ tsp non-iodized sea salt (optional)
• ¼ tsp MSG (optional)

Instructions

Cooking

1. Put all ingredients into stockpot and start cooking slowly over medium heat.
2. When the ingredients get warm, put some of them into a blender, liquefy them, and pour back into the pot. This helps thicken the soup.
3. Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot.
4. If storing then proceed to the section on long term storage.
5. To serve, add ½ cup whole milk, 1 tbsp unsalted butter, and ¼ cup romano cheese per pint of hot soup.

Short term storage (<3 days)

1. Refrigerate at under 40°F (2°C) for no more than 3 days.

Long term storage (>3 days)

1. Pour into 16-ounce (1-pint) mason jars leaving 1 inch (2.5 cm) headspace.
2. Process 90 minutes in a pressure canner at 10 (11 for dial) pounds, adjusted for your altitude.

Variations

Add smoked chicken or turkey: Replace or supplement the canned chicken breast with shredded smoked chicken or turkey strips for deeper flavor and firmer texture.

Increase the creamed corn ratio: Use two cans of creamed corn instead of one for an even thicker, silkier base that requires less blending.

Swap celery for fennel: Use the same amount of sliced fennel bulb for a subtle anise note that complements corn without overwhelming it.

Finish with sharp cheddar: Use sharp cheddar instead of romano cheese for a tangier, more assertive cheese flavor that works well with the corn sweetness.

Reduce the potatoes: Use 3 cups instead of 4 to create a brothier, less starchy chowder if you prefer it lighter.

Tips for Success

Cube the potatoes evenly: Cut them to roughly ½-inch pieces so they cook through at the same rate and reach translucency together without some turning mushy.

Don’t skip the blending step: Pureeing a handful of the cooked vegetables thickens the whole pot naturally without cream or flour, creating the chowder’s signature body.

Stir frequently once the base heats: Corn starch and potato starch settle quickly to the bottom and will scorch if left in contact with the hot pot bottom for too long.

Taste before adding optional seasonings: The canned chicken, broth, and cheese topping already contribute salt and umami, so add MSG and pepper cautiously and adjust to your preference.

Add the finishing milk and butter just before serving: Heating these ingredients separately into each bowl prevents the soup from breaking or curdling when held at temperature for more than a few minutes.

Storage and Reheating

Long term (pressure canning): Pour cooled soup into sterilized 16-ounce mason jars, leaving 1 inch of headspace. Process at 10 pounds of pressure (11 pounds for dial gauges, adjusted for your altitude) for 90 minutes in a pressure canner. Store the sealed jars in a cool, dark place for up to one year. After opening, refrigerate and use within 3 days.

Freezing: This chowder freezes well in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The texture remains intact because the blended vegetables act as a stable thickener.

FAQ

Can I use fresh corn instead of canned? Yes. Use 4 cups of fresh corn kernels (roughly 4–5 ears) in place of the canned whole kernel corn. Fresh corn will require slightly longer cooking—check that potatoes are fully translucent before blending.

What if I don’t have a blender? A potato masher, immersion blender, or even a fork will work to break down the vegetables and thicken the soup. You don’t need a perfectly smooth purée; a chunky blend is fine.

Can I make this dairy-free? Yes, at serving time substitute coconut milk or oat milk for the whole milk and olive oil for the butter. Omit the romano cheese or use a dairy-free substitute if desired.

How thick should the chowder be after blending? It should still flow easily but coat the back of a spoon lightly. If it’s too thin after the first blending, blend another cup of the cooked mixture and stir it back in.