Corn Chowder Recipe So Easy to Make

This corn chowder recipe is really a winner. It is very easy and I sometimes add crab or lobster meat to shake it up a little. The corn chowder by itself is very good, but crab meat gives it a light seafood taste and just seems to blend great with the corn.

I had this soup some time ago at a friends house. When I asked for the recipe, she couldn’t give it to me because her mother had cooked the whole meal for her and all she did was serve it. So I took some soup home with me tp try to figure out the ingredients. 

As I went about trying to recreate the soup that I had so loved at my friends house, I remembered that my Mom used to make something with creamed corn that sort of tasted like that soup. However, she never had a name for it. I asked my Mom about the soup she used to make. She gave me a list of what ingredients she thought she used in this soup. 

My Mother like my Grandmother before her, never wrote down anY recipes. They just kept them in their head. I guess that is the way it was done back in Italy where my Grandmother came from. Whenever I wanted to know how to make something. My Grandmother would say to me “Watch and you learn”. That’s just what I did.

This soup is great for a fast and satisfying meal that tastes like you spent some major time making it. But you didn’t!

I serve it with some delicious pillsbury’s biscuits or some garlic toast.

Print Recipe

Corn Chowder Recipe So Easy to Make

how to make Corn Chowder Recipe So Easy to Make ? very simple very delicious.

Yum

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Soup

Cuisine: international

Servings: 6

Calories: 350kcal

Ingredients

• 1 onion, chopped
• 2 potatoes, cut into bite size pieces
• 3 cups of canned corn, drained
• 1 tsp canola oil
• 2 cups of water
• 2 cup of chicken broth
• 1/2 tsp dried basil leaves
• 2 cups half and half
• 1/2 flour
• 3/4 cup cooked crab, lobster meat or shrimp, chopped (not canned please)
• salt and pepper to taste

Instructions

• Saute onions, corn and potatoes in canola oil for about 5 minutes, until onions are tender and start to brown. Add water, chicken broth and basil. Bring to a boil. Lower heat and simmer for 10 minutes.
  
• Meanwhile, in a bowl dissolve flour into half and half. Add the mixture all at once to soup. Stir to combine. Add salt and pepper to taste. Simmer for 10 minutes. Add seafood of your choice and heat through. Serve with fresh baked French bread.
• I will sometime sprinkle a little shreaded cheddar cheese and green onions on top of the soup for a little added zip.