This corn chowder recipe is so creamy and delicious! Plus it makes enough to last a full week for lunches or suppers. I work full time and although I love to cook, I don’t particularly enjoy having to come up with meal ideas on the fly each day. I like recipes that are quick and easy and will last for the week — leftovers are my life! That’s why I prefer to do my cooking in bulk on Sunday nights. This corn chowder recipe is yummy and heart warming, but most importantly, it’s practical for all of us who have better things to do than cook and meal plan every day! 😉
I like to use my Logastina dutch oven for this corn chowder recipe because I can keep all the flavor in one pot and it makes enough for lots of leftovers.
I start by browning up the onion with the olive oil or butter. I like to let my onions saute for about 5 minutes then I slowly add in my chicken stock and potatoes. I use liquid chicken bouillon to make my chicken stock because I find it has better flavour. I only add in enough chicken stock to cover my potatoes. Don’t fill the pot with the chicken stock, you just want enough to simmer your potatoes.
I let my potatoes simmer for about 10 minutes and then add in my corn. I like to use a large can of corn and a large can of cream style corn, but you can use whichever you like. Once the corn is added, I let it all cook for another 10 minutes or until the potatoes are cooked. I don’t thicken my corn chowder so I just add in a small container of cream and stir it all together until it is heated through.
I like to make lots so I can divide it up into smaller portions and have my lunches covered for the week. You can freeze your corn chowder but I find that the texture of the potatoes are a bit different when it thaws. I prefer to refrigerate my leftovers and warm them up either on the stove again or in the microwave. This recipe is so good warmed up later, I think it is actually tastier the next day. I love to serve my corn chowder with homemade biscuits or a roll but it is equally as good just on its own!
2 tbsp extra virgin olive oil or butter
1 large white onion, chopped
1 large can of corn
1 large can of cream style corn
3-4 large potatoes, diced into bite size pieces
1 small container of heavy cream
4-6 cups of chicken stock
salt and pepper
1. Heat olive oil or butter in a large pot and sauté the chopped onion.
2. Add in diced potatoes and enough chicken stock to cover the potatoes, simmer for about 10 minutes.
3. Add in corn, salt and pepper and simmer for another 8-1o minutes or until potatoes are cooked.
4. Add in container of heavy cream and heat through.
5. Serve while hot or let cool down and refrigerate for up to 5 days.