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Corn Chowder


Smooth & Creamy

Rate this recipe 2.5/5 (4 Votes)


  • 3 medium potatoes peeled and diced 1/2 cup chopped onion
  • 1 cup water
  • 1 can corn drained 1 can creamed style corn
  • 1 can evaporated milk
  • 1 Tbls butter
  • 1/2 tsp salt and pepper
  • for garnish chili pepper


Servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 15mins
Cost Average budget


Step 1

Bring potatoes to boil in water with onion
in a large saucepan over med high heat
reduce heat cover and simmer 8-15 min until tender

Step 2

Stir in remaining ingredients
simmer uncovered 2-5 minutes


You can add leftover chicken,ham even bacon

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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