Cranked Up Corn Chowder

Cranked Up Corn Chowder


"I love corn chowder. This robust recipe is hearty and filling."
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1 h 20 m servings 313 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 729 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
  3. Roast corn in preheated oven for 20 minutes.
  4. Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
  5. Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
  6. Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.


Read all reviews 9
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It's summer, and I'm heading into my soup and salad/half-sandwich mode. Cook early in the day, maybe grill in the evening, and don't heat up the kitchen for dinner. Followed this recipe to the...

This soup was awesome! The only changes I made was to use regular potatoes instead of red potatoes and 1/2 & 1/2 instead of light cream. It was plenty rich. I will definitely make this again!!!

Very sweet and yummy! My five year old gave it 2 thumbs up and eight year old gobbled it right down. I think next time I will add red bell peppers.

I just made this soup and we love it! I did, per my family's preference add some fried bacon and some roasted red peppers to it. Again, we loved it. My only other comment is that I did ro...

A nice thick corn chowder that satisfies every sense. It's perfect for a cold winter's day or a cool fall evening. I highly recommend this recipe. The only thing I did differently was to add mo...

Love corn chowder, just made this recipe, and it was amazing

One of my favorite soups. Can use frozen corn (I use the entire bag). Can also put in crock pot after it's finished to keep warm for parties, etc.

My husband and I really, really liked this! The only change I made was to use plain almond milk in place of the cream because that's all I had in the house. Oh, and I had to use frozen corn si...

Very good soup! Had to sub sweet potatoes 'cause I was out of white, but they tasted really good, and I added a bit of cumin and cayenne pepper for a little zing. Will definitely make again.

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