Cream-Style Corn Chowder

Cream-Style Corn Chowder | Recipe on Taste As You Go

This recipe for Cream-Style Corn Chowder first appeared on Taste As You Go in 2012. An updated version appears here with slight modifications and newer better photos.

Looking back at my early blogging days, I realize now I could've been better prepared. My digital camera wasn't the best quality... and I didn't put too much thought into proper lighting or creative staging.

When it came to taking photos, my philosophy was "you see what I see before I take the first bite." Since my readership was growing, I didn't see anything wrong with my approach.

But, oh... I look at those first posts full of stock photos and/or out-of-focus ones and I want to hide. How embarrassing!

You may know that I've been working on updating photos for those older posts. This time, I've set my sights on my recipe for Cream-Style Corn Chowder.

Cream-Style Corn Chowder | Recipe on Taste As You Go

I live in New England, so I know how rich chowder can be. (It's worth every calorie, in my opinion... But we can talk about that later.) What I love about my recipe for Cream-Style Corn Chowder is that it calls for milk rather than heavy cream. 

And 1% milk at that!

Cream-Style Corn Chowder | Recipe on Taste As You Go

If you want to add a bit of decadence, you can top with some shredded cheese or crumbled bacon before serving. I've done it before (and loved it), so you won't catch me trying to stop you.

I recommend you stick with the canned cream-style corn. It's slightly sweet and helps create a flavorful base. Moreso, I think, than canned whole kernel corn. Also, this chowder with Saltines or oyster crackers. They add a lovely contrast in texture!

If you try this recipe, let me know what you think!

Cream-Style Corn Chowder
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Cream-Style Corn Chowder

Author: Taste As You Go
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This Cream-Style Corn Chowder is friendlier on the waistline than you think!

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 large russet potatoes, peeled and diced
  • 2 cups water
  • 2 14.75-ounce cans cream-style corn (no salt added)
  • 1 1/2 cups 1% milk
  • 3/4 cup chopped fresh parsley
  • Salt and pepper, to taste
  • Saltines or oyster crackers, for serving

Instructions:

  1. In a large pot, melt the butter over medium-low heat. Once the butter has melted, add the onion, garlic, and potatoes. Stir to coat the vegetables thoroughly.
  2. Raise the heat to medium. Cover and cook the vegetables for 10 minutes, stirring frequently.
  3. Add the water. Bring mixture to a boil. Lower the heat to medium and simmer, uncovered, until the potatoes are fork-tender, 5-10 minutes.
  4. Add the canned corn and milk. Simmer for 10 minutes.
  5. Add the chopped parsley. Season with salt and pepper, to taste. Simmer for another 5 minutes before serving.

Notes:

If you want to add a bit of decadence, you can top with some shredded cheese or crumbled bacon before serving.
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