Monica's Potato Corn Chowder

Monica Thompson


This is my own personal variation of a recipe I have made for years and is always a big hit at potluck!


★★★★★ 1 vote



  • 5 medium
    potatoes (i used basic idaho potatoes, but your favorite variety will work)
  • 1-2 tsp
    celery salt (or to taste)
  • ·
    black pepper (to taste)
  • 2 Tbsp
  • 1 medium
    onion, chopped
  • 1-2 tsp
    garlic, minced (i use the refrigerated, jarred variety)
  • 2 can(s)
    cream style sweet corn
  • 1 jar(s)
    basic alfredo sauce
  • ·
    regular soy milk (to thin to desired consistency)
  • 2 Tbsp
    parsley flakes

How to Make Monica's Potato Corn Chowder


  1. Peel, cut into 1-2 inch cubes, and boil potatoes in heavy bottomed pot. Add salt, pepper, and celery salt to water as potatoes are cooking for added flavor.
  2. While potatoes are cooking, chop onion and cook in melted butter until tender, adding garlic about 2 minutes before done. You do not want the onions and garlic to brown, just cook through.
  3. Drain potatoes when fork tender. Return to pot, add onion and garlic, both cans creamed corn, Alfredo sauce, and soy milk to thin. Add more celery salt and pepper to taste. Add parsley and warm through on low.

Printable Recipe Card

About Monica's Potato Corn Chowder

Course/Dish: Chowders, Cream Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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