Fresh Corn & Potato Chowder
This soup was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 pound red potatoes (about 3 medium), cubed
- 1-1/2 cups fresh or frozen corn (about 7 ounces)
- 3 cups reduced-sodium chicken broth
- 1-1/4 cups half-and-half cream, divided
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon minced fresh parsley
Reviews
Easy recipe. I have fresh corn, potatoes, and onion from our local farm. Making it now. Added a cob while simmering.
This is a yummy soup. I used low sodium everything and would have needed to add salt, except I added Polish’s Sausage and that made this soup
Made it as is and really liked it. Mine does not look like the picture with the recipe. Mine was much creamier.
just made this afternoon, although the temp outside is 109. I just had a bowl and it is wonderful. The only thing I changed was to fry a couple of slices of bacon chopped up very fine instead of using butter. Everything else is pretty much followed the recipe, and it was outstanding. Made this for a friend who's got some dental issues, because it's soft and I figured if the corn was too chewy I'd throw in my hand blender so she could mush it up a little more if she needed to. Great
Creamy and delicious! I used canned no-salt added corn (didn't have fresh), and it turned out great. I did have to use corn starch instead of flour to thicken it, but that's a minor change. I'll be making this again! Thanks!
Turned out great!
This soup is so simple and so delicious. It tasted even better warmed up the next day. I made a second batch to share with coworkers - everyone loved it and asked for the recipe.