Corn Potato Chowder
Corn Potato Chowder

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: less than 1 hour
  • Prep: 10 minutes
  • Cook: 35 minutes

Nutrition Facts

Amount per serving:
Total Calories: 161kcal
  • 611mg Sodium
  • 27g Carbs
  • 3g Fiber
  • 6g Fat
  • 3g Saturated Fat
  • 7g Sugars
  • 4g Protein
  • 40mg Calcium
  • 1mg Iron
161kcal 611mg 27g3g6g7g4g3g
Great as a side dish or a full meal.


  • 2 tablespoons butter
  • 1 onion, minced
  • 1 stalk celery, minced
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons salt (optional)
  • 4 cups water
  • 2 or 3 small red or white potatoes, cut into 3/4-inch dice
  • 3 cups frozen sweet corn kernels
  • 1/2 cup whole milk
  • Freshly ground black pepper
  • Chopped chives or flat-leaf parsley, for garnish



In a stockpot or Dutch oven, melt butter over medium heat. Add onion, celery, garlic, and salt (if using). Cook, stirring occasionally, for about 5 minutes or until onion and celery begin to soften. Add water and potatoes. Bring to a boil, then reduce heat to low. Partially cover and simmer gently for about 15 minutes or until potatoes are completely soft. Add corn and simmer for 5 minutes. Stir in milk and heat very gently for 1 minute more. Season with pepper, ladle into bowls, top with chives or parsley, and serve.


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