Atlantic Corn Chowder

Atlantic Corn Chowder

36 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Jennifer Atherton
Recipe by  Jennifer Atherton

“This is a great chowder to serve on a cold day. Great served with fresh biscuits.”

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Adjust Servings

Original recipe yields 4 servings


  1. Place potatoes in a large pot with water to cover. Stir in onions. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
  2. Stir in evaporated milk and corn. Heat through, about 10 minutes. Serve.

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Reviews (36)

Rate This Recipe


Great start for a soup recipe. If you want thicker soup, use less water and puree some of the potatos. If you want more flavor, use stock or broth instead of some of the water and saute the onion. If you want to add a veggie, try's good. Add salt and pepper to your own taste. If you ever want to add a little zip to a soup, try some wine (in the soup) or vinegar.



This was super easy, but it tasted terrible. It was too thin not enough corn. It had no taste.



My DOG loved it. I added a can of beer too.

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Amount Per Serving (4 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 61 g
  • 20%
  • Protein
  • 11.9 g
  • 24%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 408 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Grandma's Corn Chowder


next recipe:

Slow Cooker Corn Chowder