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Quick Potato Corn Chowder

 Quick Potato Corn Chowder
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
8 ServingsPrep/Total Time: 30 min.

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).
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.