A Delightfully Creamy Corn Chowder for All Occasions [Recipe]

It’s tough work prepping. And after a long day of getting ready for that end-of-days event, there’s nothing more satisfying than a delicious creamy corn chowder.

This chowder recipe is perfect for when you find yourself with a couple of cans of corn kernels that need rotating out. While some recipes call for a significant sacrifice of time and effort, this dish won’t take up the entire day.

So, what makes this dish so special? For me, it is the sheer simplicity of the limited number of ingredients. There is, after all, just 3, if you count the corn as one. 3 ingredients combined for a flavor explosion that satisfies even the fussiest of eaters..

Don’t believe me? Why not give this creamy corn chowder a try and discover the amazing results for yourself.

But there’s another reason why I love this recipe so much. And that is because corn is an amazingly nutritious food. Did you know that eating a healthy amount of corn reduces the chance of Anemia?

The tiny kernels also contain a perfect amount of complex carbohydrates and as we know, make them perfect for powering up little bodies with vast amounts of energy.

Corn kernels also lower blood sugars and cholesterol levels, which is perfect for when you’re watching your food intake. Pregnant women also benefit from corn, rich in folic acids, and other beneficial minerals. Vitamin C and antioxidants are also in here, which can help keep your skin looking great.

There’s so much more to this recipe than just a great taste that appeals to the whole family. There are really nutritional benefits involved in this dish that has the potential to do a lot of good to those who eat it. So why not give this delicious Corn Chowder a try today?

Creamy Corn Chowder

Course: Soups

Servings

2-3

servings

Ingredients

• 1 can (15 oz) whole kernel corn (drained and rinsed)

• 1 can (15 oz) creamed corn (undrained)

• 2 cups milk (or 2/3 cup instant milk powder with 2 cups water)

• 2/3 cup instant mashed potato flakes

• salt and pepper

Directions

• In a pan, add in both the whole corn and creamed corn. Pour in the milk. Place the pan over medium heat and bring to boil with occasional stirring.
• Lower the heat and simmer for 5 minutes. Do not cover.
• Add in the instant potato flakes. Keep stirring until the soup reaches your desired thickness. Season with salt and pepper to taste.
• Serve warm. Enjoy!