Quick Potato Corn Chowder

Quick Potato Corn Chowder Recipe

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rochelle wetsch


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


★★★★★ 1 vote

8 servings (2QTS.)
10 Min
40 Min


  • ·
    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.

Printable Recipe Card

About Quick Potato Corn Chowder

Course/Dish: Other Main Dishes, Chowders
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #potato, #corn, #chowder

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