Fresh Corn & Potato Chowder
“This corn chowder recipe was one of my favourites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove.” —Tracy Bivins, Knob Noster, Missouri
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- 1 tbsp butter
- 1 medium onion chopped
- 1 lb red potatoes cubed, about 3 medium
- 1-1/2 cups fresh or frozen corn about 7 ounces
- 3 cups reduced-sodium chicken broth
- 1-1/4 cups half-and-half cream divided
- 2 green onions thinly sliced
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 3 tbsp all-purpose flour
- 1 tbsp minced fresh parsley
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
- In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Corn & Potato Chowder Tips
How do you thicken corn chowder?
This corn chowder is thickened by stirring in cream and flour at the end of cooking the time.
How long can corn chowder stay in fridge?
Corn chowder can be kept in the fridge for 3-5 days.
Does corn chowder freeze well?
Yes, corn chowder can be frozen!
Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
1 cup: 200 calories, 8g fat (5g saturated fat), 30mg cholesterol, 534mg sodium, 26g carbohydrate (6g sugars, 3g fibre), 7g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat.