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Easy Corn & Potato Chowder Recipe
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5 from 1 vote

Corn and Potato Chowder

A delicious and easy to make potato soup
Prep Time15 minutes
Active Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Yield: 8 people
Calories: 889cal
Author: Melissa
Cost: $10

Materials

  • ¼ cup butter
  • 1 medium Vidalia onion chopped
  • 1 large green pepper chopped
  • ¼ cup flour all purpose
  • 1 Tbsp. paprika
  • 34 medium potatoes - peeled and coursely chopped
  • 4 cups water
  • 5 cubes chicken boullion
  • 3 10 oz. frozen corn
  • 1 Tbsp. Worcestershire Sauce
  • 1 tsp. salt
  • 1&1/2 cups milk
  • Optional - shredded cheddar cheese

Instructions

  • Grab a large pot with a lid
  • Over medium heat, melt the butter
  • stir in the onion, and pepper
  • Cook for about 5 minutes or until the onion becomes translucent
  • Add the flour nad Paprika and mix in
  • Throw you potatoes in along with your water and boullion
  • Bring the pot to a boil and then reduce heat to a low/medium - a slow medium bubble
  • Cook for about 15 minutes or until the potatoes are tender
  • Add the corn, Worcestershire Sauce and salt
  • Bring it back up to a boil, reduce to a low/medium heat again and cook for a few minutes
  • Add the milk and warm through
  • Serve with optional cheese

Notes

nutrition values are only an estimate 

Nutrition

Serving: 8g | Calories: 889cal | Carbohydrates: 175g | Protein: 25g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 587mg | Potassium: 4214mg | Fiber: 21g | Sugar: 18g | Vitamin A: 1455IU | Vitamin C: 197mg | Calcium: 339mg | Iron: 8mg