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
- 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.
1 cup: 176 calories, 3g fat (1g saturated fat), 5mg cholesterol, 759mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 5g protein.
Feb 19, 2020Made this for dinner tonight and having the rest for dinner tomorrow. Hubby and I both loved it! I made these changes: I used half and half instead of milk. I added 1 1/2 tsp. Of Worcester sauce, 1 1/2 tsp. minced garlic, and 1 1/2 tbsp. of butter. For the last few minutes of cooking I threw in chopped ham from an earlier dinner and a large handful of sharp cheddar. I added everything else as stated. Scrumptious and will be totally making this again!
Oct 11, 2019Made this lunch today. Quick and tasty and my only change was adding chopped bacon when storing"
Oct 8, 2019Good 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!
Jun 23, 2019Very 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 ??
Feb 24, 2019NO 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!
Feb 9, 2019Very 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!
Jan 31, 2019This 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!
Jan 19, 2019I made this tonight and it was excellent. I think I will add a little a cheese.
Dec 12, 2018I 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
Nov 21, 2018I 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.
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