Mar 042015

corn chowder 2

Whenever it’s cold and snowy any kind of soup, chowder, stew or chili sounds wonderful.  My kitchen just happened to be stocked with what I needed for a good Corn and Potato Chowder with Mushrooms.  This hearty chowder along with my family, a warm afghan and a good movie was just what I needed!

A few chowder making tips:

  • After adding any milk product to the chowder never bring it to a boil
  • I prefer cream or half and half in my chowder and use them same for same. If you don’t want to use cream for whatever reason you can purée some of the potatoes and corn for thickening.
  • When using frozen corn adding a little sugar and milk will tenderize and sweeten the corn.
  • Don’t add salt when cooking corn as it toughens it much like overcooking does.
  • Cut the potatoes as close to the same size as possible to ensure even cooking and don’t over cook  or they will simply turn to mush.
  • Mushrooms add a nice rustic taste to chowder and sautéing them concentrates their flavor. 
  • Reduced Sodium Stock (or broth) actually tastes more like homemade however both actually have a high sodium content.

 corn chowder spoon

I read once that the more mushroom dishes you were served by a host the more high in their esteem you were held as mushrooms were a prized ingredient.  I cook with mushrooms a lot and its true I dearly appreciate every one that allows me to test my foods on them!  I hope you enjoy this thrown together chowder.

Corn And Potato Chowder With Mushrooms
Prep time
Cook time
Total time
A hearty corn, potato and mushroom chowder for a cold or rainy day.
Recipe type: Soups & Stews
Serves: 6 Servings
  • 1 stick butter (cut in half)
  • 1 Tablespoon sugar
  • ¼ cup milk
  • 1 onion, diced
  • 1 package frozen corn
  • 8 ounces sliced mushrooms ( I cut them into smaller pieces)
  • 3 potatoes , diced
  • 1 teaspoon paprika
  • 1 teaspoon. salt
  • 2 teaspoons black pepper
  • 1 box reduced sodium chicken stock (4 cups) (separate out ½ cup of broth)
  • 1 pint half and half
  • ¼ cup flour
  • 1 cup fiesta blend cheese
  1. Melt one half of the butter and add the onions, sauté until start to soften.
  2. Add corn, mushrooms, sugar and milk. Sauté until mushrooms soften.
  3. Add the remaining butter, potatoes, salt, pepper, and paprika and stir.
  4. Add all the broth but ½ cup. Simmer until the potatoes are fork tender.
  5. Add the flour to the ½ cup of saved broth and stir in to the pot to thicken.
  6. Add the half and half and simmer until starts to thicken.
  7. Stir in the cheese, turn off the heat and let stand for 10 minutes.
  8. Chowder will thicken slightly and be at a great desired temperature.
  9. Stir and serve





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