Delicious and Creamy Corn Chowder

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quick corn chowder

This corn chowder recipe comes from The Warm Kitchen by Amy Fothergill. From Amy, “This is a favorite recipe in our house. I make it all year round because frozen corn is prevalent and tasty.”

Recipe card updated 3/10/22.

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Hi all! I’m thrilled to be reporting back for duty, after 2 long months of moving house, birthday celebrations, holiday celebrations, more birthday celebrations, and…well, you get the idea. I’m writing to you from my brand new kitchen. I have SO. MUCH. MORE. SPACE. More space to do what I love to do more than anything in the world–feed people.

And feed people we did. Since we moved in at the end of November, we’ve served up many a dish around our huge farm table. I kind of felt guilty not documenting everything, as I so often do, so that I could share my recipes with you. But it was also kind of freeing–just cooking for the pleasure of it, not worrying so much about presentation, lighting, garnishes and all that typically accompanies meals at a food blogger’s table.

A Warm Welcome to the New Year

But I’m back. And to kick off the New Year, I have a recipe for you from Amy Fothergill The Family Chef and author of The Warm Kitchen, Gluten-Free Recipes Anyone Can Make and Everyone Will Love. Since I received the cookbook (I even got to see the first pages hot off the printing press…literally), I’ve flipped through it many times. I can tell you that Amy has poured her heart and soul into this book. Her recipes are tried, true and tested, so you know they will turn out right the first time.

It is an all-encompassing book that has breakfasts & brunch, soups & salads, main dishes, grains & side dishes, breads & pizza, and desserts & treats. Most of her recipes are easy, family friendly and clear about how to substitute for many common allergens. Her family especially loves the chili pie, polenta lasagna, the lemon caper sauce, and the coconut shrimp. I was especially intrigued by the many quick and easy soup recipes she includes.

In the end, I finally decided to make the corn chowder which comes together in about 25 minutes, from start to finish. I used frozen corn, no shucking (or summer) required. It was thick and hearty and tasted even better topped with sliced green onion, cilantro and bacon. Served up with a salad, it would make an excellent lunch, or light supper.

corn chowder
corn chowder

Love this corn chowder and are looking for more ideas? Here are some great recipes for you:

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Quick Corn Chowder

Quick Corn Chowder

Amy Fothergill
This chowder recipe comes from The Warm Kitchen by Amy Fothergill. From Amy, “This is a favorite recipe in our house. I make it all year round because frozen corn is prevalent and tasty.”
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 276 kcal




  • Over medium head in a soup pot, add olive oil, butter, onion, pepper and salt. Cook until the onion is soft.
  • Add the potatoes, broth and milk. Bring to a boil, then lower to a simmer for about 5 minutes, or until the potatoes are just starting to get soft, but not mushy.
  • Add the corn. If using fresh corn, cook 5 minutes; if using frozen corn, cook 3 minutes. Check the potatoes to make sure they aren’t getting mushy. Add the slurry and cook until thickened, about 3-5 minutes.
  • Taste and adjust seasonings, if necessary.
  • Optionally garnish with crisp, chopped bacon, shredded sharp cheddar and chopped scallions or chives.


Calories: 276kcalCarbohydrates: 43gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 716mgPotassium: 669mgFiber: 3gSugar: 11gVitamin A: 319IUVitamin C: 14mgCalcium: 161mgIron: 1mg
Keyword corn chowder
Tried this recipe?Let us know how it was!

Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there might be a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you (and keeps me well fed). THANK YOU!

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  1. Chicken tortilla, chicken enchilada, italian sausage with beans and tomatoes…..I haven’t met I soup I didn’t like yet!

  2. Denise Fedor says:

    My Homemade Chicken Noodle with lots of veggies, chicken,and tons of Gluten free pasta!

  3. i love a chicken pozole.

  4. Jessica L. says:

    I love a good creamy potato soup, and wild rice soups. I am a newbie to the gluten free thing and this is one thing that is killing me not to have, living in Wisconsin and all this cold weather.

    1. Wild rice is gluten free! So if you make the soup from scratch (and thicken it with cream or a slurry of cornstarch and water) you should be fine! 🙂

    1. I’d like to enter the giveaway, but there’s no link….

  5. I love soup, especially this time of year in Dayton, Ohio (I’m from California) and it’s hard to find soup recipes that are gluten free. Thanks for recipe. Can’t wait to make it for my roommate. I’ll get her converted one of these days.

  6. Sue & Guide Apex says:

    Talk about a hit ! I took this to our church potluck dinner. They all wanted more … who said gluten free was not as good as thiers…I took home an empty crockpot 🙂

    Thanks for another great one pot wonder. After 30+ years of cooking, and now being diagnosed with Celiac’s, it was hard to cook and have good food to serve, so I gave up for a while…then I stumbled on to your website and I am trying to cook and bake all over again. Thanks for all the great recipes and hints.

    1. Hi Sue! Welcome to my website…and welcome to the gluten-free world. It really is a tasty place, I promise. 🙂

  7. Might this work with almond milk? Or do you recommend a different non-dairy milk, perhaps one that is thicker?

  8. Might this work with almond milk? Or would you recommend a different nondairy milk, perhaps one that is thicker?

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