Skillet Corn Chowder

Name: Skillet Corn Chowder
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 4 cups
Ingredients: ½ small onion; diced 2 teaspoons vegetable oil 1 can (15 ounce) cream style corn 2 cups nonfat or 1% milk ½ cup grated cheddar cheese (2 ounces)

Only 5 ingredients to make this creamy, cheesy, and comforting chowder.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowls of creamy corn soup garnished with microgreens.

Prep time: 5 minutes
Cook time: 20 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

½ small onion, diced

2 teaspoons vegetable oil

1 can (15 ounce) cream style corn

2 cups nonfat or 1% milk

½ cup grated cheddar cheese (2 ounces)

Directions

Wash hands with soap and water.
In a large skillet over medium-high heat (350 degrees F in an electric skillet), cook onion in oil until soft, about 3 to 5 minutes.
Add corn and milk. Stir until mixed together.
Heat until just bubbly. Stir in cheese and serve when melted.
Refrigerate leftovers within 2 hours.

Notes

Add any other veggies you have on hand - fresh, frozen, or canned.
Add more flavor with pepper, cumin and oregano.
Try adding cilantro or microgreens on top for more flavor and texture.

Featured in a Food Hero Monthly

Comments

Submitted by Marydi on Fri, 05/22/2020 - 20:33

Good recipe and easy. I added 1 diced potato.

Submitted by TeresaP on Sat, 10/24/2015 - 14:54

This is such an easy recipe and it is just as good without the cheese! I like it with Italian seasoning for extra flavor. For a heartier soup, I like to add 1 cup frozen corn and white beans or chopped potato.

Submitted by Erin Maidlow on Wed, 05/06/2015 - 16:07

This recipe was made for our food pantries. One comment we heard over and over was that it lacked seasoning, so I'd suggest using salt and pepper, and as the other commenters suggested, maybe offering hot sauce or chili powder to go in it. Such an easy and affordable recipe!

Submitted by lkraemer on Thu, 12/18/2014 - 13:53

This is a great and simple recipe. One of my favorite ways to kick this up a notch is to add a 16oz bag of the frozen "Normandy" mixed veggies (broccoli, carrots, and cauliflower) as well as a bag of frozen peppers--easy to find year round and very limited prep. One bag of each is a good amount for this size recipe. It also scales up really well for a food bank demonstration or large potluck.

Submitted by tierrabonita on Mon, 05/06/2013 - 04:05

It's hard to beat the ease and speed of this recipe and it makes a great side to a meal. We do like it spicer so some hot sauce kicks it up.

Submitted by jamie on Thu, 12/06/2012 - 13:54

I made this with leftover homemade cream corn, added what I had on hand (some potatoes, green chiles, and a little turkey). It was delicious!