Total Time
Prep 5 mins
Cook 25 mins

This chowder is great when you feel like soup, but haven't the time to make up a pot. It'll satisfy a hearty appetite. I love this topped with lots of fresh parmesan & some crusty bread.

Ingredients Nutrition


  1. Heat butter in a large pot.
  2. Sauté the onion and garlic until onion is transparent.
  3. Add the potatoes and toss in the butter to coat.
  4. Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
  5. With a potato masher lightly mash the potatoes, leaving some chunks.
  6. Stir in the creamed corn and milk.
  7. Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
  8. *Do not allow to boil as there is a chance the milk may curdle.
  9. *Simmer gently for 10 minutes or until chowder has thickened.


Most Helpful

The only reason I didn't place a 5th star is that the serving size is wrong. I dished out four bowls for a opening dish, however I still had half the soup left. Not that I don't mind leftovers, but I wasn't expecting so much left over.

LordNeuf November 23, 2006

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