corn chowder in a bread bowl
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Corn Chowder Made Easy: A Hearty, Family-Friendly Soup Recipe

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Ah, corn chowder! As the weather cools and the days grow shorter, there’s nothing quite as comforting as a steaming bowl of soup. And with the cold weather just around the corner, it’s time to get cozy with some of our favorite fall recipes.

For me, chowders have always been at the top of the list when it comes to comfort food in a bowl. There’s just something about the creamy, hearty texture and the rich flavors that make chowders so satisfying.

Why do I love chowders so much? It’s simple—they’re the perfect combination of warmth, thickness, and taste. Unlike lighter soups, chowders have a way of sticking to your ribs, making you feel full and content long after the bowl is empty.

They’re versatile, too! You can easily swap ingredients in and out depending on what you have on hand, which makes them ideal for budget-friendly cooking. Plus, they just have that wholesome, down-home vibe that reminds me of my grandma’s kitchen.

An Easy Chowder Recipe to Use Up Leftovers

This particular corn chowder recipe is a gem I found in the old family cookbook. Not only does it pack in the flavor, but it also checks all the boxes for an affordable, hearty meal that makes use of leftovers in the best way possible.

If you’re like me, you sometimes have bits of leftover ham, corn, and potatoes hanging around in your fridge that no one seems to want. This recipe takes those unwanted odds and ends and transforms them into a bowl of pure comfort.

The key to this chowder’s thickness lies in its clever use of leftover mashed potatoes. That’s right—mashed potatoes make a fantastic thickener, giving the soup its creamy, hearty consistency without needing to add extra cream or flour.

The best part? You can easily adjust the thickness to your liking. If you prefer a thicker chowder that you can practically stand a spoon up in, just add more mashed potatoes. If you want something a bit lighter, go easy on the potatoes, and you’ll still have a rich and delicious soup.

Why This Corn Chowder Soup Is a Family Favorite

One of the things I love most about this corn chowder soup is how adaptable it is. Don’t have ham on hand? No problem! Substitute bacon or even leftover chicken to make it your own, or seafood ingredients if you are lucky enough to have some on hand.

And whether you’re using fresh, frozen, or canned corn, this recipe is flexible enough to accommodate whatever you’ve got in your pantry.

This chowder is the perfect example of how a simple recipe can turn basic ingredients into something extraordinary. It’s creamy, full of flavor, and the perfect dish to serve on those chilly nights when you need a little extra warmth in your life.

Corn Chowder: A Hearty, Family-Friendly Soup Recipe

Recipe by Jessie
0.0 from 0 votes
Course: Uncategorized
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes

A creamy corn chowder packed with ham, corn, mashed potatoes, celery, and green peppers! This hearty soup is perfect for using up leftovers and makes a cozy, delicious meal for those chilly days. Easy to make and even easier to love, this corn chowder recipe will quickly become a family favorite.

Ingredients

  • 1 cup cooked ham, cut into 1/2 inch cubes

  • 1/2 c diced celery

  • 1/2 cup diced green pepper

  • 1 medium onion, diced

  • 1 clove garlic, minced

  • 1 c diced potatoes, cut into 1/2 inch cubes

  • 2 to 3 cups corn

  • 4 cups hot milk

  • 1/2 tsp thyme

  • salt and pepper to taste

  • 2 to 3 cups leftover mashed potatoes

Directions

  • Sauté the Vegetables: In a large pot or Dutch oven, heat a tablespoon of oil or butter over medium heat. Add the diced celery, green pepper, onion, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
  • Add the Ham and Potatoes: Stir in the cooked ham and diced potatoes. Cook for another 3-4 minutes, allowing the ham to brown slightly and the potatoes to absorb some flavor.
  • Simmer with Milk: Gradually pour in the 4 cups of hot milk while stirring constantly to ensure the ingredients are well combined. Add the thyme, salt, and pepper to taste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
  • Sauté the Vegetables: In a large pot or Dutch oven, heat a tablespoon of oil or butter over medium heat. Add the diced celery, green pepper, onion, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
  • Add the Mashed Potatoes: Gradually add the leftover mashed potatoes to the pot, stirring to blend them into the soup. This will help thicken the chowder. Adjust the amount of mashed potatoes to reach your desired consistency.
  • Adjust Seasoning: Taste the chowder and adjust the seasoning with more salt and pepper, if needed.
  • Serve: Once the chowder has reached your preferred thickness and flavor, remove it from the heat. Ladle the hot corn chowder into bowls and serve with your favorite garnishes like chopped parsley, chives, sprinkle of paprika, shredded cheese or bacon bits.

At the end of the day, this corn chowder isn’t just about saving money or clearing out your fridge—it’s about creating something truly comforting that warms you from the inside out. When the temperatures drop, and you’re looking for a meal that brings the whole family together, this chowder is sure to hit the spot.

Give it a try, and you might just find it becomes a regular favorite in your household, just like it has in mine.

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