Real Recipes From Real Home Cooks ®

corn and potato chowder

(1 rating)
Recipe by
Katherine Brevard
Orlando, FL

I had made a corn chowder with kielbasa but the family ended up liking it better without the meat so I changed it up a bit.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For corn and potato chowder

  • 2 sm
    onions, yellow
  • 1 Tbsp
    butter, unsalted
  • 2 tsp
    chicken base
  • 2 c
    water
  • 1 lg
    baking potato (about 12 ounces), peeled and diced into 1/2 inch pieces
  • 1 c
    half-and-half, cream or milk
  • 1 lb
    frozen corn
  • salt and pepper

How To Make corn and potato chowder

  • 1
    Heat a 4-6 quart pot over medium high heat, add the onions and butter and cook stirring occasionally until golden (about 6 minutes).
  • 2
    Add the water, chicken base and the potatoes. Bring to a boil.
  • 3
    Reduce heat, cover with a lid and simmer about 10 minutes, potato should be tender.
  • 4
    Add the half-and-half and the corn. Continue to cook, stirring until heated through.
  • 5
    Puree about 1 cup of the chowder until smooth. Stir back into the chowder and season to taste with salt and pepper. (Or use an immersion blender until it is a consistency you like).

Categories & Tags for Corn and Potato Chowder:

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