Corn and Potato Chowder

Curry gives this corn and potato chowder it's unique and delicious flavor.

This is a recipe that I reviewed from Taste of Home last fall. I was hosting a birthday party, and thought this would be a perfect starter for the meal. This chowder was such a huge hit with the kids and the adults. Curry gives this soup it’s unique flavor. It’s easy to prepare, and the perfect comfort food for these colder winter nights. Here’s the recipe: 

Curry gives this corn and potato chowder it's unique and delicious flavor.

Corn and Potato Chowder
Serves 6
A perfect comfort food for colder nights!
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Cook Time
30 min
Cook Time
30 min
  1. 1/4 cup butter
  2. 2 celery ribs, chopped
  3. 2 medium carrots, sliced
  4. 1 medium green pepper, chopped
  5. 1 medium onion, chopped
  6. 1/4 cup all-purpose flour
  7. 1 teaspoon curry powder
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 1 cup 2% milk
  11. 1 carton (32 ounces) chicken broth
  12. 1 pound potatoes (about 2 medium), peeled and cubed
  13. 1 can (8-3/4 ounces) whole kernel corn, drained
  14. 2 cups (8 ounces) shredded cheddar cheese
  15. 1 tablespoon minced fresh parsley
  1. In a large pot, heat butter over medium heat.
  2. Add celery, carrots, green pepper and onion
  3. cook and stir until onion is tender about 5 minutes
  4. Stir in flour and seasonings until blended.
  5. Gradually stir in milk.
  6. Add broth, potatoes and corn; bring to a boil.
  7. Reduce heat and simmer, covered, 15-20 minutes or until potatoes are tender.
  8. Stir in cheese until melted; remove from heat.
  9. Cool slightly and using a blender, puree the soup in batches
  10. Return to pot and heat through.
  11. Stir in parsley.
Adapted from Taste of Home
Adapted from Taste of Home
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