Corn Chowder

4 servings
20 min

Today, we’re making Corn Chowder!

Quick story about how we got here. I was placing an Amazon order a couple months ago that qualified for same day delivery if I spent $35. You know how it goes. You see that deal and you start scanning your wish list for other items that can get you to the $35. Well, I was like a dollar away from the threshold. So I added a random can of creamed corn to my cart, got my same day delivery, shoved the corn in my pantry, and didn’t think about it again. Until I was digging through it looking for something else, and an idea struck me.


Can you make soup out of a can of creamed corn? Well guess what, you can! And, that’s what we’re doing today.

We’ll start by making a quick roux with some butter and flour in the bottom of our saucepan. This simple step adds just enough thickening power to give this soup the most beautiful texture. Once the flour taste has cooked off, we’ll add a little chicken stock and some frozen potatoes o’brien to the party. We’ll also take this opportunity to start seasoning our soup with a dash of seasoned salt. Let everything simmer together until the potatoes thaw out and start to soften, and we’re halfway there.


Next to the pot, we’ll add one can of creamed corn, one can of evaporated milk, and some fresh corn for texture. You can also use frozen corn kernels that have been thawed out, which is actually the better option if you’re making this in the winter. Stir everything together, let it all simmer together for a couple minutes, and we have one last special ingredient to get into the pot.



We’ll finish this soup by stirring in a nice handful of freshly shredded parmesan cheese. It’s important that the cheese is freshly shredded and not bagged parm so that it melts completely into the soup. Season the soup with a pinch of salt and pepper, and it’s time to dig in.


If you want to get fancy, you can garnish this soup with some bacon bits and minced chives, but that’s totally optional. This soup is incredible either way. It’s rich and creamy. The texture is smooth and velvety. It’s a little sweet and a little savory. But my favorite part is that it tastes like summer in a bowl. And I don’t know about you but I need all the summer I can get right now.

I am totally soup obsessed right now. Anyone else? Let me know what we should make next!


I hope you guys love this one. And, let’s eat!

Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 2 cups low sodium chicken stock
  • 1 ½ cups frozen potatoes o’brien
  • ½ tsp seasoned salt
  • 1 can (14 oz) creamed corn
  • 1 can (10 oz) evaporated milk
  • ½ cup corn kernels (fresh or frozen)
  • ½ cup freshly shredded parmesan cheese
  • Salt and pepper, to taste
  • Chopped bacon and minced chives, for garnish (optional)

Melt butter in a medium saucepan over medium high heat. Add flour, whisk until combined, and cook for 1 minute. Slowly whisk in chicken stock until fully combined. Add potatoes o’brien and seasoned salt. Bring to a simmer, and simmer for 5 mins.
Add creamed corn, evaporated milk, and fresh corn to the pot. Bring the soup back to a simmer, and simmer for 10 mins, stirring occasionally to prevent scorching.
Add in the shredded parmesan, and stir until completely melted. Add a pinch of salt and pepper, to taste. Stir until completely combined, and remove from heat.
To serve, divide soup between bowls. Garnish with chopped bacon and minced chives, if desired. Enjoy!
  • *I used 2 cups of boiling water and 1 tsp of Roasted Chicken Better than Bouillon paste to make my chicken stock. I’m really loving the ease of this shortcut ingredient lately.
  • *For optimal meltability, don’t buy pre shredded cheese. Shred it yourself before adding it into the soup.
Nicole - The Yummy Muffin
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