Quick Potato Corn Chowder

Name: Quick Potato Corn Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings (2 quarts).
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

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

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.

Nutrition Facts

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

Originally published as Quick Corn Chowder in Taste of Home August/September 2012

Reviews

My Review

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Average Rating:

Michael

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....
Ruffshse

Mar 22, 2018

Great soup good for a cold day.
Alyssa

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.
Barbara

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!
Becky S

Dec 9, 2017

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

Dec 5, 2017

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

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.
sgronholz

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!
Amethyst4714

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!
Poohnor

May 22, 2016

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