Quick weeknight corn chowder in under 30 minutes
This easy chowder uses pantry staples and frozen or canned corn to keep prep minimal while delivering comfort and flavor.
Ingredients and steps:
- Sauté diced onion and garlic in butter or oil until soft.
- Add diced potatoes (small cubes cook faster), corn (frozen or canned), and a cup of broth. Simmer until potatoes are tender, about 10–12 minutes.
- For creaminess, mash some potato pieces against the pan or add a small splash of milk or evaporated milk. You can also puree 1 cup of the soup for a thicker texture.
- Stir in salt, pepper, and herbs (thyme or parsley). Fold in chopped bacon or ham if using.
Quick tips:
- Use pre-peeled, diced potatoes or leftover roasted potatoes to speed things further.
- If using fresh corn, slice kernels off the cob and add a few minutes earlier.
- Finish with a squeeze of lemon or a sprinkle of smoked paprika for brightness.
This chowder is hearty, adaptable, and ready in about half an hour—perfect for busy weeknights when you want a satisfying meal with minimal fuss.