Potato Corn Chowder Recipe

Potato Corn Chowder Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I love a good chowder on a cold blustery day! This soup is especially good, and it's also fast and easy to prepare, thanks to the microwave oven.

This recipe is:

Quick

[X]

Rate Potato Corn Chowder Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Potato Corn Chowder Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

2 ounces thick-sliced bacon, diced
1 pound white potatoes, peeled and cubed
1/2 cup chopped onion
2 garlic cloves, minced
1 cup chicken broth
1/2 teaspoon crushed red pepper flakes, optional
4 cups milk, room temperature, divided
1 tablespoon cornstarch
1 tablespoon salt
3 cups corn, fresh or canned
1/3 cup diced green pepper
1/3 cup diced sweet red pepper
2 tablespoons diced green onion
2 tablespoons chopped fresh parsley

Directions

MICROWAVE DIRECTIONS: In a 4-qt. microwave-safe bowl, cook bacon at full power until crisp, about 1-2 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 3 minutes. Add broth and red pepper; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes.
In separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 3-5 minutes. Just before serving, stir in green onion and parsley. Yield: 8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 186 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 1,110 mg sodium, 27 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Potato Corn Chowder in Country Extra September 1990, p45