Corn Chowder with Potatoes

Total Time

Prep: 15 min. Cook: 30 min.


6 servings (1-1/2 quarts)

Updated: Nov. 16, 2022
I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. —Alyce Wyman, Pembina, North Dakota
Corn Chowder with Potatoes Recipe photo by Taste of Home


  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1-1/2 cups cubed peeled potatoes
  • 1/4 cup shredded carrot
  • 2 cups water
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14-3/4 ounces) cream-style corn
  • 1-1/2 cups fat-free milk, divided
  • 3 bacon strips, cooked and crumbled
  • 3 tablespoons all-purpose flour
  • 1/2 cup cubed reduced-fat Velveeta
  • 1/2 cup beer or nonalcoholic beer
  • 1/2 teaspoon liquid smoke, optional


  1. Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes.
  2. Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

Nutrition Facts

1 cup: 179 calories, 3g fat (1g saturated fat), 9mg cholesterol, 681mg sodium, 31g carbohydrate (8g sugars, 2g fiber), 8g protein.