My mom makes the best homemade soups, chowders and stews. Over the years I’ve worked hard to master her recipes and make the dishes for my own family. Mom’s homemade corn chowder recipe is easy-to-make and the perfect comfort food for a family to enjoy. I try to make this chowder every 2-3 months and it’s always a hit with the family. The recipe will make approximately 6 servings.
Variation: If I have carrots on hand…I’ll take 1-2 carrots and finely dice or slice them up to toss into the soup. If you don’t have fresh carrots on hand, you can use a can of sliced or diced carrots from your pantry.
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Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.
For this recipe I used the Selefina Greek Oregano Flakes and the Selefina Ground Black Peppercorn.
Mom’s Delicious Corn Chowder Recipe
1 medium onion, finely chopped
1 Tbsp. Olive Oil
4 white potatoes, peeled and cubed
5 cups chicken broth
1/2 tsp. Selefina Greek Oregano Flakes
salt and Selefina black pepper to taste
1 can cream-style corn
1 can whole kernel corn, drained
1/2 cup heavy cream
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
Place the finely chopped onion in the pan with 1 Tbsp. Olive Oil. Simmer until the onion is transparent, about 5 minutes. Mix in the cubed white potatoes and cook until they’re half-done. Stir in the chicken broth and season with oregano, salt, and ground black pepper. Bring to a boil over high heat. Cover and simmer over low heat until potatoes are soft, about 20 minutes.
Pour in cream-style corn and whole kernel corn. Cover and simmer over medium heat for about 10 minutes. Remove lid. Stir in the heavy cream, Cheddar cheese, and Monterey Jack cheese. Place the lid back onto the pan. Turn the heat to low and simmer for an additional 8-10 minutes or until the cheese has melted. Everything should be bubbly but not boiling. Remove from heat. Let sit for 5 minutes before serving.
When I make this recipe I like making it in my IMUSA non-stick dutch oven pot with self-venting glass lid. It holds the perfect amount of chowder and allows the steam to escape without me having to stand there and constantly stir it. I get even heating throughout the entire pan! It’s one of my favorite cooking pots! Oh and as an added bonus, it’s so darn easy to clean!
