Quick Potato Corn Chowder
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. My family loves this potato corn chowder. —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
Reviews
Made this lunch today. Quick and tasty and my only change was adding chopped bacon when storing"
Good solid recipe. I didn’t use onion because they bother me and added cheese (Velveeta because it melts nicely) at the end and the kids gobbled it up. I did everything else as written, including the flour mixed in the milk which I was a little concerned about but it was fine. Great comfort food!
Very good base but as always I do make changes to recipes as I taste them while cooking. I added 1/2 teaspoon of minced garlic when sautéing the onions. I made a rue with the flour and 2-3 tablespoons of butter then slowly added the milk to the rue. I used 1 teaspoon of pepper and about 1/2 thyme. I had extra corn on the cob from dinner the night before so cut the corn off the cob and used that instead of canned corn. At the end I took one of the other reviewers advice and added a handful of shredded pepper jack cheese to give it a little more spice and a nice cheesy flavour. Very good! Next time I may add some bacon or ham for variation ??
NO NO NO NO NO! DO YOU WANT TO BE QUICK OR RIGHT? If you add a 1/3 of a cup of uncooked flour with milk to your soup you may as well go to the grocery store, buy all your ingredients, walk out, take you bags directly to the trash and dump them in there... saving the bags for recyclables or something. The uncooked flour in this, no matter how long you boil it down for, will make your entire soup taste like a chalky, floury mess. I'm speaking from personal experience. Notice how all the other high ratings altered this recipe drastically. BAD RECIPE!
Very easy to make and delicious too! I did add a package of real bacon bits while sautéing the onions. Fantastic comfort food for a freezing cold day in February!
This was delicious. Quick and easy but so full of flavor. Only thing I changed was that I added 1 tablespoon of butter after the addition of all ingredients. Perfect!
I made this tonight and it was excellent. I think I will add a little a cheese.
I made this recipe tonight and thought it just needed a little extra flavor so I added in a little bit of butter and a handful of cheese
I have made this twice. I added shredded sharp cheese and the fresh parsley to the top. It is delish and will become a regular at our house.
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....