Creamy Corn Chowder

This creamy corn chowder recipe was a popular item in my past company and I'm excited to share the recipe with you here!

It used to be packaged with dried corn, but this recipe lets you choose canned corn, frozen corn or dried corn.  Make it Your Own!

3 tablespoons chicken soup base
1 teaspoon black pepper
1 tablespoon minced dried onion
1/2 teaspoon onion powder
2 15 oz cans cream corn
1 15 oz can corn (or 1 cup frozen corn)
1 1/2 cups water (add 1/3 cup if using frozen corn)
2 cups milk
1 15 oz jar Cheez Whiz (use less if you prefer a stronger corn flavor)
1 pound smoked sausage, sliced

  1. Put all of the ingredients into a soup pot over medium high heat, stirring often.  
  2. When it comes to a simmer, lower heat and simmer on low for 15 minutes, stirring occasionally to keep milk from scorching.
Serve warm

Put all of the dry ingredients (first 4 ingredients listed) in a baggie and seal it.  Make several and store them in the pantry so you can grab it along with the canned goods to make this meal in a hurry.

The original product came packaged with 2/3 cup dried corn.  (this link takes you to the product I used when I first began packaging this for sale).  You can remove the need for the 1 15 oz can of corn (or 1 cup of frozen corn) by adding 2/3 cup of the dried corn to the dry ingredients.  (if making it a packaged mix, this corn can go with the other dried ingredients) RECIPE CHANGE... if using dried corn, change the amount of water added to 2 cups instead of 1 1/2.


To get more of my secret soup recipes from my past business,
click over to 'the store' and find my recently released SOUPS ecookbook

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