- 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
- 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).
Reviews for Quick Potato Corn Chowder
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This was a great quick dinner that everyone enjoyed!
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.
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!
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.