Cheater Corn-Potato Chowder with Evaporated Milk

Why You’ll Love This Recipe

• Big chowder comfort with pantry staples and frozen corn—no cream required.
• Evaporated milk delivers silky body without curdling, even on a weeknight timeline.
• One pot, minimal chopping, and done in about 35 minutes.
• Kid-friendly, budget-friendly, and endlessly customizable.

Grocery List

• Produce: 1 yellow onion, 1.25 lb Yukon Gold potatoes, 2 scallions
• Dairy: 1 can evaporated milk (12 fl oz), butter (or use olive oil)
• Pantry: Low-sodium chicken or vegetable broth, frozen corn, kosher salt, black pepper, smoked paprika (optional), crackers (saltines or oyster crackers)

Full Ingredients

Base Chowder

• 1 tbsp unsalted butter or olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1.25 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 4 cups low-sodium chicken or vegetable broth
• 2 cups frozen sweet corn kernels (about 10 oz)
• 1 can (12 fl oz) evaporated milk (regular/whole preferred)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to serve
• Optional: 1/2 tsp smoked paprika

To Serve (Garnishes)

• 2 scallions, thinly sliced
• Crushed crackers (saltines or oyster crackers)
• Extra cracked black pepper

Step-by-Step Instructions

Step 1: Sauté the onion

Heat a 4- to 5-quart pot over medium heat. Add the butter or olive oil. Once melted and shimmering, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion turns translucent and soft, 3 to 4 minutes.

Step 2: Add potatoes and season

Stir in the diced potatoes, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika if using. Cook 1 minute to bloom the seasoning and coat the potatoes with fat.

Step 3: Simmer in broth

Pour in 4 cups of broth. Increase heat to bring the pot to a boil, then immediately reduce to a gentle simmer (aim for a barely bubbling surface, about 180–190°F if you’re measuring). Cook uncovered for 12 to 15 minutes, until the potatoes are tender when pierced with a fork.

Step 4: Add corn and evaporated milk

Stir in the frozen corn and the evaporated milk. Keep the heat at a gentle simmer and cook 5 to 7 minutes to warm the corn through and marry flavors. Do not let the chowder come to a rolling boil after the milk is added—this helps prevent separation.

Step 5: Thicken by lightly mashing

For a classic chowder body, use a potato masher or the back of a spoon to mash some of the potatoes right in the pot (about 1 cup’s worth). This releases starch and naturally thickens the soup. If it gets too thick, splash in more broth or water, 2 tablespoons at a time.

Step 6: Taste, serve, and garnish

Taste and adjust salt and pepper. Ladle the chowder into warm bowls. Top generously with sliced scallions, extra cracked pepper, and a handful of crushed crackers for crunch. Serve piping hot.

Pro Tips

• Yukon Gold potatoes hold their shape while turning creamy; russets work too but may break down more (great for extra-thick chowder).
• Keep it at a gentle simmer after adding evaporated milk. Vigorous boiling can cause separation.
• Control thickness with a quick mash in the pot. Thicker? Mash more. Thinner? Add a splash of broth.
• Vegetarian swap: Use vegetable broth. For extra savoriness, add 1 teaspoon nutritional yeast.
• Make it smoky without bacon by keeping the smoked paprika; for heat, add a pinch of red pepper flakes.

Variations

• Smoky Bacon Corn Chowder: Crisp 4 slices of chopped bacon first; cook the onion in the drippings and proceed. Crumble bacon on top to serve.
• Southwest Twist: Add 1 tsp chili powder, 1/2 tsp cumin, and finish with lime juice and chopped cilantro.
• Leek & Herb: Replace half the onion with 1 thinly sliced leek (white/light green parts). Add 1 tsp fresh thyme leaves in Step 2.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat, stirring often, until steaming hot; avoid boiling. If the chowder thickens in the fridge, loosen with a splash of broth or water. Freezing tip: For best texture, make the base (through the end of Step 3) and freeze up to 2 months. Reheat, then add corn and evaporated milk and finish the recipe. Freezing fully finished chowder is safe but may slightly separate; whisk while reheating to bring it back together.

Nutrition (per serving)

Approximate: 340 calories; 11 g fat; 51 g carbohydrates; 12 g protein; 5 g fiber; 680 mg sodium. Calculated without garnishes; values will vary with brand of broth and milk.