Best Recipe for Corn Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, lightened-up corn chowder loaded with sausage, vegetables, and corn in a rich broth. Comforting and versatile, it reheats well for make-ahead meals and family dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 lb. hot Italian sausage, casings removed (see notes for substitutions)
- 1 medium yellow onion (chopped)
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 1/2 cups Yukon gold potatoes (peeled and diced into 1/4-1/2” cubes)
- 4-6 cloves garlic ( minced)
- pinch -teaspoon red pepper flakes (optional for spicy)
- 1/3 cup all-purpose flour
- 2 14.75 oz. cans cream style corn
- 30 ounces corn (fresh, frozen (not thawed) or canned)
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1/2 tsp EACH dried oregano, dried thyme, salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 2 tablespoons cornstarch
- 4 cups low sodium chicken broth
- 2 cups half and half
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1787mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1247mg
- Calcium
- 161mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.