Corn & Potato Chowder

This creamy chowder is loaded with potatoes, corn and a flavorful broth.


Corn & Potato Chowder

Chef Tom
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 181 kcal


  • 1 tablespoon butter
  • 1 small shallot minced
  • 4 cups Vegetable Broth
  • 2 cups Sweet Whole Kernel Corn
  • 2 cups red potatoes cut into 1 inch cubes
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 cup low fat milk
  • 2 tablespoons flour


  • In a large pot over medium heat, melt butter and saute shallots for 3 minutes.
  • Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover and simmer for 20 minutes or until the potatoes are fork-tender.
  • In a bowl, whisk together the milk and flour.
  • Remove soup from heat and whisk in milk mixture. Return to heat, raise the heat to high, whisk, and cook for about 3-5 minutes or until thickened.


Calories: 181kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 3mgSodium: 1589mgPotassium: 448mgFiber: 3gSugar: 10gVitamin A: 944IUVitamin C: 8mgCalcium: 78mgIron: 1mg
Keyword chowder, soup
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