Illinois Prairie Corn Chowder Recipe

You Will Also Need

  • Illinois Prairie Corn Chowder Mix
  • 2 or 3 White potatoes
  • 8 cups Chicken broth
  • 2 cups Heavy or whipping cream
  • Optional
  • Add diced chicken breast, crabmeat, or clams to taste for meatier chowder.
  • 2 or 3 Ears of fresh corn

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 contents of Illinois Prairie Corn 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.

Recipe Adaptations

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.

*For Vegetarian version substitute 2 cups heavy or whipping cream for the almond / non-dairy milk

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.

Recipe Variations

Scallops and Shrimp Chowder:
Add ½ pound each of scallops and peeled medium shrimp after adding the cream for last ten minutes of cooking time.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add along with potatoes, 1½ cups chopped cauliflower, broccoli, red pepper, or leeks.
  • To give a twist, add 1 lb, shrimp, scallops, or shredded chicken.
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!