There’s nothing quite as comforting as a bowl of homemade chowder, especially on those days when you want something warm and hearty without spending hours in the kitchen. This Quick & Easy Creamy Corn Chowder is the kind of recipe you keep tucked in your back pocket—simple ingredients, minimal prep, and a rich, velvety finish that tastes like it simmered all afternoon.
Made in a small batch just right for one or two servings, it’s perfect for anyone cooking for themselves or looking to avoid leftovers. Sweet corn, tender potatoes, and a creamy broth come together in under 30 minutes, making this a cozy, budget‑friendly meal you can enjoy any day of the week.
If you love fuss‑free comfort food, this little chowder is about to become a new favourite.
- 1/2 medium onion, peeled and chopped coarsely
- 1 stalk of celery, trimmed and chopped coarsely(try to include some of the leaves)
- 2 heaped TBS green pepper, chopped coarsely
- 2 medium potatoes, peeled and cut into chunks
- 1 cup(240ml) chicken or vegetable stock
- salt and pepper to taste
- 1/4 tsp summer savoury (can use thyme or marjoram or both)
- 1 cup (240ml) milk
- 1 cup (200g) of tinned creamed corn
- 1 TBS (14g) of butter, divided
Onion, Celery (with Leaves), Green Pepper & Potatoes These vegetables form the hearty backbone of the chowder. The celery leaves add extra aroma and flavour, and the potatoes help naturally thicken the soup as they soften. Feel free to add diced carrots, parsnips or other vegetables that you enjoy.
Stock Just enough to cover the vegetables — this keeps the chowder thick and prevents it from becoming too brothy. I use Better than Bullion concentrated stock, diluted with boiling water.
Salt, Pepper & Summer Savoury Summer savoury is a classic Maritime seasoning, especially in chowders. It adds a gentle herbal warmth that pairs perfectly with corn and milk. If you cannot find it then feel free to use dried thyme, marjoram or a combination of the two. A pinch of sage is also very nice.
Milk This is what transforms the soup into a true chowder — creamy, comforting, and rich. Warm it gently to avoid curdling. I use whole milk as that is all I keep in my house. You can also add a splash of cream for additional richness if you wish.
Creamed Corn Essential for sweetness, thickness, and that signature chowder texture. It blends into the broth while still giving you those lovely pops of corn throughout.
Knob of Butter Your finishing touch. Stirring in butter at the end gives the chowder a glossy, velvety finish and rounds out all the flavours.
- Place 1/2 TBS of butter into a medium saucepan and heat over medium heat. (Don't use a high heat as you don't want the butter to brown.)
- Once the butter begins to foam add the onions, celery and green pepper. Stir and sweat over medium heat until they begin to soften. Do not allow to brown. Add the chunks of potato. (IF you are adding bacon bits or ham, you can add it here as well when you are softening the veggies.)
- Add the stock, making sure it covers all the vegetables. Season to taste with some salt and black pepper and add the savoury. (Summer Savory is an herb grown here in the Maritime provinces and can be difficult to find elsewhere. You can use dried thyme or marjoram or a combination of the two.)
- Allow to simmer until the vegetables are tender, about 15 minutes. (Don't let the potatoes cook until they are falling part. You want them to hold their shape.)
- Stir in the milk and the creamed corn. Gently heat to a simmer without boiling. Adjust the seasoning as necessary. (If your stock is salty you may not need to add anything else. I like to add a nice grinding of black pepper.)
- Add the knob the remaining butter and serve in heated bowls with crackers or bread. Delicious!
Sweat the vegetables gently After adding the celery, onion, carrots, and potatoes, let them soften slowly over medium heat. This helps develop sweetness and ensures the potatoes cook evenly.
Make sure the stock fully covers the vegetables This ensures everything cooks at the same rate and prevents scorching. Add just enough water to cover the veg — no more, no less.
Season early, adjust later Adding salt, pepper, and summer savoury at the simmering stage helps the flavours infuse into the vegetables. You can always adjust again after adding milk and corn.
Simmer gently — never boil — after adding milk Boiling can cause the milk to split. Keep the heat low and warm it just to a gentle simmer for a silky, creamy texture.
Add the creamed corn at the end for best texture Stir it in once the vegetables are tender — this keeps the chowder thick, sweet, and creamy without overcooking the corn.
Finish with a knob of butter for richness That final pat of butter melts into the chowder and gives it a glossy, comforting finish.
Serve with your favourite accompaniment This is perfectly enjoyable with crisp salted crackers or a thick slice of bread — both are perfect ways to make this cozy bowl even more satisfying.
Creamy Corn Chowder (small batch)
I have been making this for years and years. It was always one of my children's favourite soups and it quite easy and cheap to make as well. It's one of those very comforting things that seems to enrich your soul as well as feed your belly.
Ingredients
- 1/2 medium onion, peeled and chopped coarsely
- 1 stalk of celery, trimmed and chopped coarsely(try to include some of the leaves)
- 2 heaped TBS green pepper, chopped coarsely
- 2 medium potatoes, peeled and cut into chunks
- 1 cup(240ml) chicken or vegetable stock
- salt and pepper to taste
- 1/4 tsp summer savoury (can use thyme or marjoram or both)
- 1 cup (240ml) milk
- 1 cup (200g) of tinned creamed corn
- 1 TBS (14g) of butter, divided
Instructions
- Place 1/2 TBS of butter into a medium saucepan and heat over medium heat.
- Once the butter begins to foam add the onions, celery and green pepper. Stir and sweat over medium heat until they begin to soften. Do not allow to brown. Add the chunks of potato.
- Add the stock, making sure it covers all the vegetables. Season to taste with some salt and black pepper and add the savoury.
- Allow to simmer until the vegetables are tender, about 15 minutes.
- Stir in the milk and the creamed corn. Gently heat to a simmer without boiling. Adjust the seasoning as necessary.
- Add the knob the remaining butter and serve in heated bowls with crackers or bread. Delicious!
Notes
If desired you can add some diced bacon or ham to the melted butter when you are sautéing the onions, celery and green pepper. You can also add some diced carrot if you wish.
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