[X]

Home > Recipes > Quick Potato Corn Chowder

Quick Potato Corn Chowder Recipe

Quick Potato Corn Chowder Recipe photo by Taste of Home

Read reviews (12)

Rate recipe

This is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. —Lucia Johnson, Massena, New York

This recipe is:

Quick

Subscriber Exclusive

[X]

Rate Quick Potato Corn Chowder Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Quick Potato Corn Chowder Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Directions

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired. Yield: 8 servings (2 quarts).

Originally published as Quick Potato Corn Chowder in Taste of Home August/September 2012, p79

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Quick Potato Corn Chowder

Quick Potato Corn Chowder

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 12 reviews

Sort Reviews:

Reviewed on Apr. 24, 2013 by dubay25

This was good. I have to cook Kosher for the family I work for so I substituted the chicken stock with vegetable stock. I added a cup of shredded Mexican blend cheese, used half n half instead of milk and blended it slightly, like a previous reviewer, leaving it a bit chunky. I am gluten free but the flour wasn't needed after blending it so I was able to eat this.

Reviewed on Apr. 24, 2013 by dubay25

Reviewed on Feb. 07, 2013 by DianaWu

I put it in the blender before I added the milk! It is excellent and I will make many more times! Doesn't really need the flour if you blend it!

Reviewed on Jan. 02, 2013 by Simpsoan

This seemed to be very peppery but still very good. Can't wait to make again.

Reviewed on Sep. 20, 2012 by Peg904

I've made the chowder twice and shared it with friends, yummy! I added 2 slices of cooked bacon, cutup, to the chowder while it was cooking and it added a nice smokey flavor.

Reviewed on Aug. 05, 2012 by katlaydee3

This was a really good chowder although my niece and I both needed to add extra salt and pepper at the table.

Reviewed on Jul. 31, 2012 by oetjensfamily

This was quick, easy and very good. We will certainly be making again.

Reviewed on Jul. 30, 2012 by JaciLee

Made this tonight, it's cooling on the stove! Mine turned out a little more watery but I believe I added a smidge too much broth and milk. Will definitely make again!

Reviewed on Jul. 19, 2012 by nelda h. till

Used homemade beef broth, added chunks of leftover pork loin, and some green bell pepper, and canned corn. It's delicious!!! Plan to serve for lunch with Vidallia Onion Muffins.

Reviewed on Jul. 16, 2012 by JellyBean83

Great recipe! So easy! I felt it was a little heavy on the pepper so I'm going to half it next time but definately a delightful Autumn/Winter Chowder. I will be making this belly-warming chowder again for Football season!

View all >