Corn Chowder

Level: Easy
Prep Time: 10 min
Cook Time: 35 min
Cooling Time:
Yields: 6 servings


Simple to prepare, this chowder has a rich flavor and interesting texture that make it enormously satisfying.


  • 1 tablespoon vegetable oil
  • 1 small onion, coarsely chopped
  • 2 packages (16 ounces each) loose-pack frozen whole-kernel corn, thawed, divided
  • 2 cups water
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon chopped fresh rosemary plus small sprigs for garnish


HEAT oil in large saucepan. Add onion; cook, stirring occasionally, until tender. Add 4 cups corn; cook, stirring occasionally, until tender. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.

PLACE corn mixture in blender or food processor; blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper and rosemary. Cook, stirring frequently, for 10 minutes or until chowder is thick and bell pepper is tender. Season with salt and ground black pepper, if desired. Garnish with rosemary.

NOTE: For a Southwestern-style twist to this recipe, add 1 can (4 ounces) diced green chiles with the bell pepper. Eliminate rosemary; stir in 1 teaspoon chopped fresh cilantro. Garnish with cilantro leaves instead of rosemary.

Easy to please

by N. NANCY , Yorba Linda, CA on May. 2010

This is a simple and fulfiling soup. Easy to please hungry little ones. Serve it with corn bread or sweet rolls.

New family favorite!

by D. Diane , Federal Way, WA on Jan. 2010

This is a new family favorite: fun to eat, quick to make, uses readily available ingredients, and very tasty. Thanks a million!

Awesome Soup

by C. Charlene , Easley, SC on Dec. 2009

The servings of this soup are very large and very hearty. I added chopped turkey and it made a meal. My husband loved it, too!

Corn Chowder

by E. Evelyn , Cheyenne, WY on Nov. 2009

I added crisp fried bacon and sauted onion in bacon fat, Well drained on paper towels.Add a sm amt.bacon fat and cubed potatoes to the creamed broth.a little pepper, no spices.My mother cooked it for us in the 30's & 40's.

My Family loved it!

by C. Connie , HARRISON, NE on Mar. 2009

I added a little bit of leftover chicken to it and really made a hearty dish.

Super Soup

by J. JOEY , South Jordan, UT on Nov. 2008

This soup is great. Easy to make of very accessable ingredients and it is really good too.

Corn Chowder

by P. PATRICIA , Frederick, MD on Nov. 2008

It was a warm welcome on a chilly day in Maryland. Easy to prepare and even easier to enjoy! Sometimes I add chicken or ham. Actually, adding any leftover meat has only made it better. I have used fresh corn, canned corn and frozen corn - they all tasted wonderful!

Good For Cool Fall Days

by J. Jillian , Schaumburg, IL on Oct. 2008

I made this recipe as is but found that it needed more ingredients so I added a few red skinned potatoes. It made it thick and delicious!

Delicious and filling

by R. Regina , Columbia, SC on Sep. 2008

I have prepared this recipe many times for my family, adding some shrimp to round it out. The corn is so sweet and the shrimp make it a whole meal. I'll bet it would be good with chicken, too.

Great Cold !

by B. BARBARA , Pensacola, FL on Jun. 2008

This is a great soup!I did the southwest style. The first time i made it, i did it per the recipe. Everyone loved it! The next time, i did not do the blender portion, and added some "shoe string" carrots - still great! I had a left over bowl for lunch at work - cold - and this was wonderful and filling on a hot day! Decided at that point this unblended style would make a great partner for tortillas - and it was!