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

Click stars to rate

Average Rating:

brian

Feb 24, 2019

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!
Lisa

Feb 9, 2019

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!
rhnancy

Jan 31, 2019

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!
fredhubbard

Jan 19, 2019

I made this tonight and it was excellent. I think I will add a little a cheese.
Harper

Dec 12, 2018

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
Lynn

Nov 21, 2018

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.
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!