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Corn & Potato Chowder

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.

Corn & Potato Chowder | Hearty and soothing #vegetarian soup #recipe | MoneywiseMoms

Yield: 4

Corn and Potato Chowder

Corn and Potato Chowder

Ingredients

  • 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

Instructions

  • In a saucepan over high heat, melt butter and saute onion for about 5 minutes, until tender.
  • Mix in the flour, coating the onion.
  • Add broth and bring to a boil, whisking constantly until smooth.
  • Reduce heat, add potatoes and simmer 20 minutes until tender.
  • Use potato masher or immersion blender to mash potatoes in soup.
  • Stir in corn and milk.
  • Cook another 5 minutes, remove from heat and stir in cheddar cheese.
  • Season with salt and pepper.
  • This Corn & Potato Chowder recipe is linked up to Ultimate Recipe Swap: Soups at Life as Mom, Friday Food at MomTrends and Tasty Tuesday at Balancing Beauty & Bedlam.

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