Corn and Potato Chowder

Corn And Potato Chowder

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Katherine Brevard


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 vote

10 Min
30 Min
Stove Top


  • 2 small
    onions, yellow
  • 1 Tbsp
    butter, unsalted
  • 2 tsp
    chicken base
  • 2 c
  • 1 large
    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).

Printable Recipe Card

About Corn and Potato Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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