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Recipe for Corn Potato Chowder

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

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.

Printable recipe for corn potato chowder

Yield: 4

Corn Potato Chowder

Corn Potato Chowder

Deliciously cheesy corn potato chowder made on the stove top.

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.
  • Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 655Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 110mgSodium: 1414mgCarbohydrates: 51gFiber: 5gSugar: 7gProtein: 28g

    Meal Planning: What's the Point? - Moneywise Moms

    Monday 18th of March 2013

    [...] and salad Wednesday–Spaghetti and meatballs, garlic bread and leftover salad Thursday–Corn and Potato Chowder Friday–Chicken Penne al Fresco in the DCB Saturday–Hoisin Pork [...]

    Carole

    Thursday 6th of December 2012

    Hi there. The current Food on Friday is all about potatoes! So it would be great if you linked this in. This is the link . Have a good week.

    Meal Plan Monday: Planning Lunches

    Monday 1st of October 2012

    [...] Pie and cornbread Tuesday–Lemon Pesto Chicken and angel hair pasta, salad Wednesday–Corn & Potato Chowder, leftover salad Thursday–Cheese Tortellini with pesto, mixed with broccoli and roasted red [...]

    Abby

    Sunday 23rd of September 2012

    Thinking about trying this with some frozen hash brown potatoes I have in the freezer! I don't see why that wouldn't work, right? Thanks for posting - yum!

    Gina

    Sunday 23rd of September 2012

    I don't see why not--give it a try!

    Lulu

    Friday 21st of September 2012

    With cool weather having set in, nothing tastes better than soup. I love the combination of corn and potatoes.

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