Quick Potato Corn Chowder Recipe

5 30 28
Quick Potato Corn Chowder Recipe
Quick Potato Corn Chowder Recipe photo by Taste of Home
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Quick Potato Corn Chowder Recipe

Read Reviews
5 30 28
Publisher Photo
This is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. —Lucia Johnson, Massena, New York
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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).
Originally published as Quick Potato Corn Chowder in Taste of Home August/September 2012, p79

Nutritional Facts

1 cup: 176 calories, 3g fat (1g saturated fat), 5mg cholesterol, 759mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 5g protein.

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  • 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
  1. 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.
  2. 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).
Originally published as Quick Potato Corn Chowder in Taste of Home August/September 2012, p79

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Reviews forQuick Potato Corn Chowder

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MY REVIEW
Michael User ID: 9475536 289894
Reviewed Jun. 10, 2018

"I am glad I found this recipe. I had gotten some local (Central Florida grown) fresh corn from a roadside seller last weekend. I had been busy all week so I wasn't cooking much and I needed to use that corn up before it went bad. I did change a few things with the recipe like I didn't use all milk, I had some light cream on hand that also needed to be used, I didn't have any onions but I had one leek left from a batch I had bought to cook another dish last weekend. I basically had to make do with what I had on hand and items that needed to be used in something---truly what people did in the past---you use what you have on hand in a soup and throw it in. I did add some garlic--I ALWAYS have to use garlic and I did add a meat---just some sliced deli ham. I also put in some Bragg's Aminos and Lea and Perrin's Worcestershire Sauce. I also only had some small white potatoes, but all together---I made some tasty potato corn chowder. This would also be a good base to make it a chicken corn chowder, a New England clam, crab or fish chowder too. I definitely recommend this recipe and it was an easy and quick one to make. The only thing I would say, for me the amounts of ingredients were fine for one person---I got two meals out of it, but if you are going to make a batch for a family or group of friends with both hungry kids and adults----I would double, triple or quadtriple the ingredients to feed them--they are going to eat it up and the basic recipe really would not go far enough for a crew like that....I used to cook aboard ships and shore stations in the Coast Guard and I sure would love to have had this recipe on hand to feed my fellow Coasties...especially on a cold winter day before they would go out on patrol or after coming back from one...."

MY REVIEW
Ruffshse User ID: 4225266 285455
Reviewed Mar. 22, 2018

"Great soup good for a cold day."

MY REVIEW
Alyssa User ID: 9434166 284793
Reviewed Mar. 8, 2018

"Recipe was amazing! I made it vegetarian by using Better than Boullion vegetable base in place of the chicken stock and also added just a clove of garlic to give it a little more kick. Also I used whole milk because I am a New Orleans vegetarian and I wanted to give my native of Michigan boyfriend a taste of what a real New Orleans lady and NOLA cooking could offer him lolol. Really I miss and crave crab and corn bisque and this reminds me of that because I add some slap ya mama or Tony's and serve it with French bread to give it that same reel."

MY REVIEW
Barbara User ID: 9406341 282196
Reviewed Jan. 16, 2018

"Delicious and perfect for a snow day. I added a roasted, chopped Poblano pepper with the onions and It was perfect If you enjoy a little heat. I'm saving the rest to share at lunch with co-workers. Try this recipe...you will be glad you did!"

MY REVIEW
Becky S User ID: 9355247 278987
Reviewed Dec. 9, 2017

"Making this right now but there is no way it serves 8 when this all you are eating ??"

MY REVIEW
Cecilia User ID: 9346298 278758
Reviewed Dec. 5, 2017

"I made this for the first time and it was very tasty."

MY REVIEW
Klkeegan User ID: 8565168 277271
Reviewed Nov. 4, 2017

"Very good. Did not have Yukon potatoes. Will make sure I have them next time. Used Russet. Also used fresh frozen corn. Will definitely make the soup again."

MY REVIEW
sgronholz User ID: 1473861 263494
Reviewed Mar. 15, 2017

"This chowder was wonderful! I did add a little marjoram and nutmeg, which my husband and I really enjoyed. A nice "meatless" meal and something I'll definitely make again!"

MY REVIEW
Amethyst4714 User ID: 8895549 250579
Reviewed Jul. 18, 2016

"I made this but added a few things.Two cubed precooked chicken breasts,a handful of chopped broccoli,and at the very end,a handful of cheese.One of the best chowder's I've ever tasted!It inspires me to want to make a seafood chowder!"

MY REVIEW
Poohnor User ID: 7394203 248474
Reviewed May. 22, 2016

"Just made this - followed the recipe exactly - very easy & really tasty!"

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