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Make up this corn chowder for a nice warm meal on a cold day! 




  • 2 tablespoons canola oil
  • 1/4 cup chopped onion
  • 1-1/2 cups boiling water
  • 1 cup diced potatoes
  • 1 15 ounce can creamed corn
  • 1-1/2 cups low-fat milk (2%)
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1 teaspoon cornstarch


  1. Heat oil in a heavy, medium saucepan. When oil ripples, add onion. Reduce heat to low and cook, stirring often until onion is golden, about 5 minutes.
  2. Add boiling water and diced potatoes. Cook until potatoes are tender, 10 to 15 minutes.
  3. Stir in creamed corn, 1 cup of the milk, salt, pepper and paprika. Return to a boil over medium heat, stirring often.
  4. While creamed corn is heating, stir cornstarch in remaining 1/2 cup milk. When corn mixture is boiling, slowly stir in milk/cornstarch mixture, stirring constantly. Reduce heat, stir until mixture is creamy and thickened, about 2 minutes.

Serves 4.


Nutrition Facts  
Servings Per Recipe: 4  
Amounts Per Serving  
Calories: 223  
  % Daily Value
Total Fat: 9 g 14%
Saturated Fat: 2 g 8%
Cholesterol: 7 mg 2%
Sodium: 539 mg 25%
Carbohydrate: 33 g  11%
Dietary Fiber: 2 g 9%
Protein: 6 g 12%
Vitamin A 5%
Vitamin C 24%
Calcium 12%
Iron 5%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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