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



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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


  • 1Peel, 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.
  • 2While 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.
  • 3Drain 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.

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About Monica's Potato Corn Chowder

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

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