Corn And Potato Chowder Recipe

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Corn and Potato Chowder

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


1Heat a 4-6 quart pot over medium high heat, add the onions and butter and cook stirring occasionally until golden (about 6 minutes).
2Add the water, chicken base and the potatoes. Bring to a boil.
3Reduce heat, cover with a lid and simmer about 10 minutes, potato should be tender.
4Add the half-and-half and the corn. Continue to cook, stirring until heated through.
5Puree 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).

About this Recipe

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