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Hearty Corn Chowder

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people
Author heartysmarty


  • 6 Cups Water
  • 2 Tablespoons Chicken Soup Base
  • 3 Celery Stalks chopped
  • 2 large Carrots chopped
  • 1/2 Cup Onion chopped
  • 1 Red Bell Pepper chopped
  • 3 Cups Potatoes chopped
  • 2 Cups Corn Kernels frozen
  • 15 oz. Creamed Corn
  • 1 1/2 Cups Half and Half
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper


  • Bring water and chicken soup base to boil.
  • Add all chopped vegetables to the chicken broth and boil until potatoes are tender.
  • Add the frozen corn and creamed corn and cook for another 2-3 minutes or until the frozen corn is warmed through.
  • Slowly stir in the half and half.
  • Season with salt and pepper and let cool for about 5 minutes before eating.


I have made this with plain, unsweetened almond milk before, and it was not bad! I have also used 2% and whole milk and it was great. The creamiest and tastiest way is using half and half.