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Corn Potato Chowder

Corn Potato Chowder


  • 2 tablespoons butter
  • 1 onion, minced
  • 1 stalk celery, minced
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons salt (optional)
  • 4 cups water
  • 2 - 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


  1. 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.

Nutrition Information

Per serving: 161 kcal cal., 6 g fat (3 g sat. fat), 27 g carb., 3 g fiber, 7 g sugar, 4 g pro., 40 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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