Only 5 ingredients to make this creamy and comforting chowder.
Skillet Corn Chowder

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.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
You might also like...
Roasted Garlic

Roasted Garlic
Roasting garlic brings out sweet and mellow flavors that go well with many recipes. Freeze extra to keep on hand.
Prepare:
5 minutes
Cook:
40 minutes
Makes:
3 Tablespoons
Apple Cinnamon Flavored Water

Apple Cinnamon Flavored Water
A unique and flavorful spin on flavored water!
Prepare:
5 minutes
Makes:
4 cups
Brown Rice with Corn and Beans

Brown Rice with Corn and Beans
This kid-approved recipe filled with whole grains, veggies and beans is flavorful, filling and perfect for any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 cups
Vegetables and Turkey Stir-Fry

Vegetables and Turkey Stir-Fry
Quick and easy turkey meal with garlic, ginger and whole grain noodles.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 cups
Broccoli Raisin Salad

Broccoli Raisin Salad
A quick and delicious salad that will be a hit at home or at a party.
Prepare:
20 minutes
Makes:
6 Cups
Agua Fresca (Fruit Water)

Agua Fresca (Fruit Water)
Enjoy a refreshing and delicious blended drink made with your favorite fruit. Thanks to the Latin Heritage workgroup for this recipe.
Prepare:
10 minutes
Makes:
about 4 cups
Comments
Good recipe and easy. I added 1 diced potato.
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.
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!
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.
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!