Corn Chowder | Cook for Your Life

Corn Chowder

Rated 4.8 out of 5
4.8 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

The first bite of new corn in the summer is so fresh and so sweet. This simple chowder wastes nothing of this deliciousness. The recipe makes use of the whole cob. It’s amazing just how...


  • 4 to 6 ears of corn
  • 4 cups of water
  • 1 tablespoon butter, or grape seed oil, or canola oil
  • 1 onion, chopped
  • 1 teaspoon smoked paprika
  • 4 small Yukon Gold potatoes, scrubbed and cut into 1 inch chunks
  • Salt and pepper, to taste
  • 2 plum tomatoes, cored, seeded, and chopped
  • 1 cup whole or low-fat milk
  • ½ cup parsley (optional – see Chef Tips)
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Nutrition Facts


363 cals


5 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


76 g


13 g


10 g


12 g


1628 mg


  1. Shuck corn and cut the kernels off the cob. Put the cobs with the water in a stockpot and bring to a boil. Reduce to a simmer and cover. Cook for 10 to 15 minutes.
  2. Meanwhile, in a medium saucepan, heat oil or butter over medium-high heat. Add the onions, smoked paprika, potatoes, salt, and pepper. Cook, stirring occasionally for about 5 minutes, or until the onion has softened. Stir in the tomatoes and cook for another 2 minutes.
  3. Strain the corncob stock into the onion mixture and bring to a boil. Simmer until the potatoes are tender, then add the corn kernels and milk. Heat through. Adjust seasonings, garnish with parsley, and serve.

Chef Tips

Stripping the kernels off corn can be a messy business. The kernels seem to literally jump everywhere as you cut down with the knife. The easiest way stop the kernels pinging all over your kitchen as you work is to get a large, deep mixing bowl, and rest one end of the cob on the bottom as you cut downwards with your knife. It won’t stop the kernels making a jump for it, but the sides of the bowl will keep them in one place.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society