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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.

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Read all reviews 15
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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.

Wonderful and delicious recipe. I didn't change a thing and it made enough for it to feed two of us through the week.

Simply delicious! My husband and I loved this Corn Chowder. I will be keeping this one in the recipe box for sure! Since my family can't enjoy a soup without adding a touch of meat in some way a...

Love this chowder! I make it in the crock pot, but do sauté the onions, garlic and celery and roast the chicken in the oven. Have made it twice now and varied it with sweet potatoes when that wa...

This recipe was perfect!

To skip having to make the roux, I started with 4 T of butter to saute the onions, celery, and garlic and added half a poblano pepper. Then added the 3 T of flour before adding the other ingred...

Very good! Since I halved this, I skipped the oven part for just two ears of corn. A reviewer mentioned that she didn't notice that much difference after oven-roasting it anyway. I only had regu...

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