Real Recipes From Real Home Cooks ®

quick potato corn chowder

★★★★★ 1
a recipe by
rochelle wetsch
grand forks, ND

Perfect meal starter or a main dish on its own, this recipe works for every season, and we enjoy it year-round!

★★★★★ 1
serves 8 servings (2QTS.)
prep time 10 Min
cook time 40 Min

Ingredients For quick potato corn chowder

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2oz. each) chicken broth
  • 3 large yukon gold potatoes, peeled and cubed
  • 1 can (15-1/4oz.) whole kernel corn, drained
  • 1 cup milk, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • minced fresh parsely, optional

How To Make quick potato corn chowder

  • 1
    In a large saucepan, cook and stir onion in olive oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are fork tender.
  • 2
    Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.