Show Subscription Form




Quick Potato Corn Chowder Recipe
Quick Potato Corn Chowder Recipe photo by Taste of Home

Quick Potato Corn Chowder Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

Nutritional Facts

1 cup equals 176 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 759 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. 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.
  2. 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

Nutritional Facts

1 cup equals 176 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 759 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Quick Potato Corn Chowder

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 26, 2014

Very good

MY REVIEW
Reviewed Feb. 19, 2014

This was a great quick dinner that everyone enjoyed!

MY REVIEW
Reviewed Nov. 24, 2013

Good taste, but way too much flour for me; it made it much too heavy. Will make it again but will use less flour or leave it out altogether.

MY REVIEW
Reviewed Oct. 20, 2013

Made it as written in the recipe. It turned out great and was really tasty. It's nice that it calls for ingredients that I have on hand most of the time. Will be adding this to our winter soup rotation!

MY REVIEW
Reviewed Apr. 24, 2013

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT