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+ servings

Corn Chowder

Try this comforting corn chowder that has tons of corn flavor and plenty of potatoes in a rich, golden broth. For a vegetarian corn chowder, just leave the beef out!
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 servings


  • 8 cups peeled and diced russet potatoes
  • 2 cans 15 oz sweet corn
  • 7 cups chicken broth divided
  • 1 12 oz bag frozen corn, thawed
  • 1 lb ground beef
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley minced


  • Place potatoes in a large pot. Cover with water. Bring to a boil over medium-high high heat, reduce heat to low and simmer until potatoes are just barely tender, about 15 minutes. Drain potatoes and set aside.
  • Place canned corn and 2 cups chicken broth in a blender. Puree on medium speed until smooth (it's okay if there are a few chunks in it) Set aside.
  • In a large saucepan over medium-high heat, brown ground beef, onion, and garlic until meat is no longer pink and vegetables are browned. Stir in thawed frozen corn and continue cooking an additional 5 minutes.
  • Place cooked potatoes, corn puree, and ground beef mixture in a large stockpot. Stir in remaining 5 cups chicken broth. Heat chowder over medium-high heat until simmering. Remove from heat and stir in heavy cream. Season with salt and pepper. Garnish with fresh parsley. Serve.


Store corn chowder in refrigerator up to 3 days. Corn chowder can also be frozen up to 2 months.