Once you try this recipe for corn potato chowder, you’l see why it has been a family favorite for years now.
This easy soup recipe is adaptable, too! It can be made naturally gluten-free and vegetarian if needed.
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This Corn & Potato Chowder is so hearty and comforting, and it’s a perfect dinner for a cool fall day. The recipe is originally from Whole Foods, and while I make mine with chicken broth, you can easily make this a vegetarian meal by using vegetable broth instead.
I’ve also used gluten-free flour in place of regular, and it comes out great. Last, if you really want to make your family happy, cook a few strips of bacon in the sauce pan first; then take out the bacon and use the fat to cook your onions (instead of butter). It adds incredible flavor!
Printable recipe for corn potato chowder
- 3 tablespoons butter
- 1 yellow onion, chopped
- 1 tablespoon flour (can substitute GF flour)
- 32 ounces vegetable broth (can substitute chicken broth)
- 2 1/2 cups diced Yukon Gold potatoes (about 4 large)
- 2 cups frozen corn
- 2/3 cup milk
- 1 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Amount Per Serving: Calories: 655Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 110mgSodium: 1414mgCarbohydrates: 51gFiber: 5gSugar: 7gProtein: 28g