Illinois Prairie Corn Chowder - Standard Recipe

You Will Need

Here's What You Do

  1. Peel and dice potatoes and place in a 4-quart pot.
  2. Add chicken broth and bring to a boil.
  3. Reduce heat and stir in chowder mix. Return to a simmer, cover, and cook for 45 minutes.
  4. Add heavy cream and heat uncovered on low for 30 minutes until slightly thickened.
  5. Remove bay leaf before serving. If desired add salt and pepper to taste.
  6. When fresh corn is available, cut the kernels off 2 or 3 cobs and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control. Blend one can of low-sodium corn with ½ cup low-fat milk to create richness without adding extra salt.

Boosting Protein?

For a flavorful twist, add 1 pound of shrimp, scallops, or shredded chicken.

Cutting Calories/Fat?

For a creamy texture without heavy cream, purée canned low-sodium corn with low-fat milk and use it in place of cream.

More Veggies?

Along with the potatoes, add 1½ cups chopped cauliflower, broccoli, red pepper, or leeks.

Interested in whole grains or extra fiber?

Stir in 1 cup of quick oats during the last 10 minutes of cooking to thicken the soup and add fiber.

Looking for Mediterranean-Inspired additions?

Finish with a squeeze of fresh lemon and a sprinkle of chopped flat-leaf parsley.
Serve with grilled shrimp or scallops for a Mediterranean-style protein pairing.

Serving and Garnish Ideas

Top with crispy bacon, sharp cheddar cheese, chives, or diced jalapeños for a smoky, spicy kick. Serve it alongside crusty bread, grilled cheese sandwiches, or a simple side salad to turn it into a hearty, comforting meal.

Cooking Methods

Slow Cooker

Recommended crock pot: 4 quart.

Here’s What You Do:

  1. Peel and dice 2-3 potatoes and place potatoes and broth in the bowl of 4-quart slow cooker.
  2. Add contents of the Illinois Prairie Corn Chowder Mix, cover and cook on low for 6-8 hours.
  3. Add cream and continue cooking on low 30 minutes to one hour. Remove bay leaf before serving.

Additional Tips:

  • If fresh corn is in season, strip the kernels off 2 or 3 ears of corn and put the cobs in the slow cooker for the all-day cooking. Add the fresh kernels with the cream for the final hour of cooking.
  • If adding fresh or frozen seafood, add that for the final hour of cooking also.
  • Many people like to add cooked, shredded chicken.

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan 

Replace the richness of cream with canned corn to give silky smoothness, or pureed white beans for meat-based protein.

You Will Also Need:

  • 2-3 white potatoes
  • 8 cups vegetable broth (64 oz.)
  • 1 can cream-style corn (15-oz.) or 1 can great northern, navy bean or other white bean (15-oz.), pureed in blender or food processor.
  • Optional: 2 cups almond milk or other non-dairy option

Here’s What You Do:

  1. Peel and dice potatoes and place in a 4-quart pot.
  2. Add vegetable broth and bring to a boil.
  3. Reduce heat and stir in chowder mix. Return to a simmer, cover, and cook for 45 minutes.
  4. Add cream-style corn or pureed white bean and heat uncovered on low
  5. Add 1-2 cups non-dairy milk (almond or cashew milk) and heat on low for 30 minutes.
  6. Remove bay leaf before serving. If desired, add salt and pepper to taste.

When fresh corn is available, cut the kernels off 2 or 3 ears and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream or non-dairy milk. This chowder will thicken if made ahead, add 1 or 2 cups more broth if necessary.

Vegetarian

For Vegetarian version substitute 2 cups heavy or whipping cream for the almond / non-dairy milk and vegetable broth for the chicken broth.

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Scallops & Shrimp Chowder: Add ½ lb scallops and ½ lb peeled shrimp after adding the cream and simmer for the final 10 minutes.

Crab Corn Chowder: Stir in lump crab meat during the final minutes of cooking for a coastal-style twist.

Sausage & Corn Chowder: Add browned pork or hot Italian sausage for a smoky, heartier bowl.

Ham & Potato Chowder: Dice leftover ham and add with the potatoes for a comforting, chowderhouse-style variation.

Chicken & Sweet Corn Chowder: Add diced cooked chicken and fresh corn kernels for an extra-hearty meal.

Bacon & Clam Chowder Twist: Brown bacon first, then add chopped clams near the end of cooking for a New England–inspired spin.

Inspired by our customers. Thanks to Dianne G., Kathy H., Paige B., Sharon C., Kerri, Janet H., Tammy W., Laura, Carmen L., and others for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.