Easy Corn Chowder

Photo taken by Laura from Real Mom Kitchen

When I saw this soup, I knew I had to make it. When I looked at the ingredients, I knew I REALLY had to make it. I can't pass up a corn chowder, especially one that is this simple. And guess what? It was really good too, delicious even! Definitely will be using this recipe again!

Easy Corn Chowder

adapted from Laura from Real Mom Kitchen 

2 (14.75 oz) cans creamed corn

1 (10 3/4 oz) condensed cream of mushroom soup

3 cups milk

1 cup diced ham (thicker cut preferably)

2 cups frozen southern style hash browns (the cubed typed)

½ an onion

2 Tbsp butter

salt and pepper to taste

Place creamed corn, cream of mushroom soup, and milk in a crock pot.  Whisk until soup is well blended into the mixture. Add remaining ingredients to crock pot and stir well. Cook on low for 4 to 5 hours, stirring occasionally.  

Creamy Corn Chowder

This soup has quickly climbed to the top of my favorite soup list. It is so, so simple and delicious every time. I have made it a time or two, or a hundred, so you can trust me on this one. It will warm you from your toes to your top and keep you feeling nice and full without being too heavy. I love its creamy, smoky flavor. Enjoy!

Creamy Corn Chowder
Recipe by Our Best Bites

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional, but I highly recommend it. If you don't use bacon, use a few shakes of smoked paprika, to give it the smoky flavor. Mmmmm!)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste 
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want.

Hot Corn Dip

Chips and dip are probably one of my favorite things ever! I saw this on Our Best Bites and I knew I was going to love it. Love it I did! We have made this a couple times this month. We can't seem to get enough of it. I keep telling myself it is good for me too, I mean it IS corn dip, with just a little mayo and cheese. :) I know you are all going to love it too. So next time you have a little party, or just want to sit down in front of a t.v. with a yummy snack, try this! It is spicy, creamy and divine!

Start with roasting frozen or fresh corn in a little butter for about 5 minutes. Add salt and  pepper. It will turn a golden brown if using fresh corn. After 5 minutes, transfer corn to large bowl, I forgot that step my first time making it, so just disregard :)

Then add the onions and red pepper. (Or you can add the red peppers later if you are using roasted red peppers from a jar, which I highly recommend doing!) Once the onions are wilted add the garlic, jalapenos and green onions. Give them a couple a minutes.

Pour everything into a large bowl.

Add the mayo, cayenne and half of the cheeses.

Pour into a 8x8 baking dish and top with remaining cheese.

Cook for 12-15 minutes at 350 degrees. Then dig in!

Hot Corn Dip
Adapted from Our Best Bites and Emeril Lagasse   

2 tablespoons butter 
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn) 
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1 roasted bell pepper from a jar *or 1/2 cup finely chopped red bell pepper
1/4 cup chopped green onions (green and white parts)
1 jalapeno minced *or 1/2 small canned and diced jalapenos 
2 teaspoons minced garlic
1/2 cup mayonnaise
4 oz. monterey jack or cheddar, shredded *I used colby jack and loved it 
4 oz. sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 12-15 minutes. Serve hot with tortilla chips or Fritos.


I see someone's little hands going in for a bite! :)