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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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings


  • 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


  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
  • In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts
1 cup: 200 calories, 8g fat (5g saturated fat), 30mg cholesterol, 534mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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  • walkerjo
    Jul 23, 2020

    Easy recipe. I have fresh corn, potatoes, and onion from our local farm. Making it now. Added a cob while simmering.

  • Shelly
    Jan 20, 2020

    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

  • fredhubbard
    Oct 30, 2019

    Made it as is and really liked it. Mine does not look like the picture with the recipe. Mine was much creamier.

  • Maeve
    Jun 13, 2018

    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

  • DianeC23
    Mar 23, 2016

    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!

  • candicep86
    Jan 12, 2016

    Turned out great!

  • tamarapearson
    Oct 15, 2015

    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.