This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. #SunshineSweetCorn
Learning to make a corn chowder from scratch has been on my culinary to-do list for ages. I was finally able to accomplish that with this recipe from the Sunshine Sweet Corn site!
While creating new recipes from scratch is always fun. Sometimes, making a tried and tested successful recipe is even better. If it ain’t broke, don’t fix it, right!
We begin this corn chowder recipe with fresh ingredients. Did you know that you don’t have to wait until summer for Sunshine Sweet Corn? It’s available now in your grocer’s produce section! I found mine at Kroger on sale. Cooking from scratch always yields the best tasting food so let’s get cooking!
- 3 ears Sunshine Sweet corn (shucked)
- 3 Tbsp. butter
- 3/4 Cup chopped onion
- 3 Cups milk
- 2 Tbsp. flour
- 2 cups diced peeled potatoes
- 3/4 Cup diced ham (approx. 4 oz.)
- 1 tsp. salt
- 1/8 tsp. black pepper
Begin this recipe by prepping your fresh vegetables which means shucking corn, peeling and chopping potatoes and onion. Be sure to save all those peelings and put them into your compost bin.
Here is a handy hack for cutting corn off the cob. Sit a small bowl upside down inside of a much larger bowl. Balance the corn cob on the bottom of the smaller bowl and cut. As you cut, the corn will fall into the big bowl. It really helps to use a good sharp knife. Hang onto those cobs, we’ll be using them in this recipe!
Red potatoes are my preference for most recipes. I peeled and chopped about six medium sized potatoes but four probably would have been fine. My Tupperware colander is one of the most used tools in my kitchen when cooking from scratch.
One half of a medium onion yielded 3/4 cup of chopped onions perfectly.
This corn chowder recipe is a great way to use up some leftover baked ham! It just so happens that I had just cooked a Crockpot ham so we had some yummy leftovers for this recipe.
Now that your fresh veggies are prepped, let’s load the pot.
Melt the butter in a medium size saucepan or Dutch oven. Stir in the chopped onion and cook until tender, stirring frequently about 5 minutes.
In a bowl, thoroughly combine the milk with the flour. Then stir the mixture into the onion and butter. Now add potatoes, ham and corn cobs.
Bring to a boil stirring constantly. Reduce heat to low and and place lid on the pot. Stir frequently and simmer for about 20 minutes or until the soup is thickened.
Remove the corn cobs.
Stir in the corn, salt and pepper. Simmer on low about 5 minutes. We enjoy a lot of pepper in our chowders and that’s what the black specs are in the above picture.
Serve and enjoy!
This recipe was a big hit at my house. We’ll see it on our dinner table many times in the future. Boiling the corn cobs gave this soup a slightly sweet flavor which we enjoyed. The fresh cut corn is nice and crisp. Next time, I’ll probably add a little more ham for my hungry man but other than that, I won’t change a thing!
Print this recipe and find more Sunshine Sweet corn recipes.
This post contains affiliate links. Please see our Disclosure policy.
We party with these blogs.
More from our site
Latest posts by Shirley Wood (see all)
- Scarecrow Candy Corn Centerpiece - August 17, 2018
- Crescent Roll & Sausage Breakfast Casserole - August 14, 2018
- Hand Held Food Made From Scratch (Merry Monday 217) - August 12, 2018