Corn Chowder II

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Introduction

This creamy corn chowder comes together in one pot and relies on blending a portion of the cooked vegetables to naturally thicken the broth, so you get a silky texture without cream until you’re ready to serve. It’s a flexible weeknight dinner that can also be canned for long-term storage if you have the equipment and experience.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 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

• Roasted corn flavor: Toast the whole kernel corn in a dry skillet over medium-high heat for 3–4 minutes before adding to the pot. This deepens the corn sweetness and adds a subtle toasted note.
• Smoked chicken: Replace the canned chicken breast with smoked chicken breast, shredded or cubed. The smokiness pairs well with corn and adds depth without changing the cooking time.
• Vegetable-forward version: Add 1 cup of diced bell peppers or carrots alongside the celery in step 1. Both soften in the same time frame and brighten the flavor profile.
• Thicker texture: Blend more of the cooked vegetables (up to half the pot) in step 2 for a more pureed, creamy consistency without adding extra dairy.
• Skip the cheese finish: Omit the romano cheese at serving time and add a handful of fresh parsley or chives instead for a lighter, herbaceous version.

Tips for Success

• Cube your potatoes uniformly so they cook at the same rate. Uneven pieces will leave you with some mushy and some undercooked chunks.
• Don’t skip the blending step—it’s what thickens the chowder naturally. Aim for a loose puree; you want texture, not a completely smooth soup.
• Stir frequently once the potatoes start cooking to prevent them from sticking to the bottom and scorching.
• The chowder base (before adding milk and butter) tastes mild on its own. Taste it before serving and adjust salt, pepper, or MSG to your preference—the cheese and butter will round out the flavor.
• If you’re canning this for long-term storage, follow the pressure-canning instructions exactly as written, and consult a current USDA guide if you’re adjusting for altitude above 1,000 feet.

Storage and Reheating

Refrigerator (short-term): Store the base chowder (without added milk, butter, or cheese) in an airtight container at under 40°F for up to 3 days.

Freezer: This chowder does not freeze well because the potatoes break down and turn mushy when thawed.

Reheating: Warm the base chowder on the stovetop over medium heat, stirring occasionally, until it steams through (about 8–10 minutes). Add the milk, butter, and cheese at serving time as directed.

Long-term storage (canning): Follow the pressure-canner instructions provided: pour into 16-ounce mason jars leaving 1 inch headspace, and process at 10 pounds (11 for dial gauge) for 90 minutes, adjusted for your altitude. Store in a cool, dark place for up to 1 year.

FAQ

Can I use frozen corn instead of canned?

Yes. Use 4 cups of thawed frozen whole kernel corn in place of the canned version. There’s no need to cook it first; it will soften in the simmering broth.

What should the potatoes look like when they’re done?

They’re ready when a fork pierces them easily all the way through and the edges begin to turn translucent or slightly soft. This usually takes 20–25 minutes at a gentle simmer, depending on how small you cut them.

Can I make this without the blending step?

You can, but you’ll end up with a brothier soup rather than a creamy chowder. The blending is what creates the signature texture by releasing starch from the potatoes and corn.

Is this recipe suitable for a dairy-free diet?

The base chowder is dairy-free as written, so yes—but you’d skip the milk, butter, and cheese at serving time. The soup will be brothier, but the flavor is still solid.