Potato Corn Chowder Recipe

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Potato Corn Chowder Recipe
Potato Corn Chowder Recipe photo by Taste of Home
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Potato Corn Chowder Recipe

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4 1 1
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I love a good chowder on a cold blustery day! This soup is especially good, and it's also fast and easy to prepare, thanks to the microwave oven.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 ounces thick-sliced bacon, diced
  • 1 pound white potatoes, peeled and cubed
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 4 cups milk, room temperature, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon salt
  • 3 cups corn, fresh or canned
  • 1/3 cup diced green pepper
  • 1/3 cup diced sweet red pepper
  • 2 tablespoons diced green onion
  • 2 tablespoons chopped fresh parsley

Directions

MICROWAVE DIRECTIONS: In a 4-qt. microwave-safe bowl, cook bacon at full power until crisp, about 1-2 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 3 minutes. Add broth and red pepper; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes.
In separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 3-5 minutes. Just before serving, stir in green onion and parsley. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Corn Chowder in Country Extra September 1990, p45

Nutritional Facts

1 cup: 186 calories, 6g fat (3g saturated fat), 19mg cholesterol, 1110mg sodium, 27g carbohydrate (11g sugars, 3g fiber), 8g protein.

  • 2 ounces thick-sliced bacon, diced
  • 1 pound white potatoes, peeled and cubed
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 4 cups milk, room temperature, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon salt
  • 3 cups corn, fresh or canned
  • 1/3 cup diced green pepper
  • 1/3 cup diced sweet red pepper
  • 2 tablespoons diced green onion
  • 2 tablespoons chopped fresh parsley
  1. MICROWAVE DIRECTIONS: In a 4-qt. microwave-safe bowl, cook bacon at full power until crisp, about 1-2 minutes. Add potatoes, onion and garlic; stir to coat with bacon drippings. Cover bowl with plastic wrap; microwave at full power 3 minutes. Add broth and red pepper; cover; return to microwave and cook until potatoes are tender, about 8-10 minutes.
  2. In separate bowl, stir 2 tablespoons milk into cornstarch; add to potatoes with remaining milk, salt, corn and green peppers. Stir well. Cover and cook, stirring twice, until vegetables are just tender, about 3-5 minutes. Just before serving, stir in green onion and parsley. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Potato Corn Chowder in Country Extra September 1990, p45

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kblackbird User ID: 1427193 41519
Reviewed Nov. 6, 2013

"Loved this recipe. I used a little more chicken broth and a little less milk; also added a tablespoon of flour mixed w/ milk to make it a little thicker."

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