Real Recipes From Real Home Cooks ®

quick potato corn chowder

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I love chicken corn chowder, but sometimes I don't want any meat, and this recipe fits the bill perfectly. This is good all year-round, too. Recipe & photo:

(1 rating)
yield 8 serving(s)
cook time 30 Min

Ingredients For quick potato corn chowder

  • 1 md
    onion, chopped
  • 1 Tbsp
    olive oil
  • 2 can
    (14.5 oz.ea.) chicken broth
  • 3 lg
    yukon gold potatoes, peeled and cubed
  • 1 can
    (15.25 oz.) whole kernel corn, drained
  • 1 c
    milk, divided
  • 1/2 tsp
  • 1/2 tsp
  • 1/3 c
    all purpose flour
  • minced fresh parsley, optional

How To Make quick potato corn chowder

  • 1
    In a large saucepan, cook and stir onion in 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 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 to 3 minutes or until thickened. Sprinkle with parsley if desired.