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How To Make Corn Chowder

Posted in : Soup, Starters on by : Michel Maling Tags:

Here are some instructions on how to make corn chowder. This creamy corn chowder is a rich soup that you can use for a start to a supper or even as a warming lunch.

How To Make Corn Chowder

You Will Need:

25g butter

1 medium onion

2 level teaspoons of wholegrain mustard

330g can of sweetcorn in water

568 ml milk

50 g instant mashed potato

142 ml carton double cream

salt and ground black pepper

chopped parsly to garnish


  • small sharp knife
  • cutting board
  • medium saucepan
  • wooden spoon
  • measuring jug
  • can opener


  • Peel the onion and dice it finely.
  • Melt 25g of butter in a saucepan until foaming.
  • Add the onion, cover and cook over medium heat for about ten minutes stiring occasionally.
  • Add 2 teaspoons of mustard to the saucepan and sitr well using a woodent spoon.
  • Pour the milk into the onion and mustard mixture, sitrring continuously.
  • Increase the heat and bring the soup to the boil still stirring.
  • Once the milk mixture has come to the boil, add the can of sweetcorn with its juice and stir thoroughly with the wooden spoon.
  • Return to the boil, stirring continuously, then reduce the heat and simmer gently for about ten minutes stirring occasionally.
  • Sprinkle 50 of instant mashed potato into the saucepan.
  • Sitr until well blended and the choder is thickened slightly, breaking up any lumps with the back of the spoon.
  • Pour in the cream and continue to cook for 2 to 3 minutes, stirring continuously, until the chowder is smooth and the mashed potato cooked.
  • Add the salt and pepper to taste.
  • Take care not to let the soup boil or the cream may curdle and separate.
  • Serve garnished with chopped parsley.


Additional information:

Per serving this creamy corn chowder has 280 calories, 6 g of protein, 23 g of carbohydrates, 19g of fat, 54mg of cholesterol and 309 mgs of sodium.

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