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  • Corn and Potato Chowder

    1 vote
    Corn and Potato Chowder
    Prep: 15 min Cook: 35 min Servings: 6
    by Robyn Savoie
    269 recipes
    >
    Is there a better way to enjoy a cool Fall day? Yes, spend the afternoon making a nice pot of Corn and Potato Chowder. Corn and Potato Chowder is a farm-style soup that's full of creamy richness. I used stuff I had on hand in my pantry. This way it was easy and fast. Hope you enjoy this.

    Ingredients

    • 1 Cup Onion, Chopped
    • 2 Cloves Garlic, Chopped
    • 1 Tbsp. Butter
    • 2 Cups Potatoes, Peeled & Diced
    • 1/2 Cup Red Bell Pepper, Diced
    • 1/2 Cup Green Bell Pepper, Diced
    • 2 Cups Chicken Broth
    • 1/4 Tsp. Ground Black Pepper
    • 1/4 Tsp. Dried Marjoram
    • 2 Large Bay Leaves
    • 1 Dash Ground Nutmeg
    • 16.5 Oz. Can Cream-Style Corn, Undrained
    • 7 Oz. Can Whole-Kernel Corn, Drained
    • 12 Oz. Can Evaporated Milk
    • Garnish:
    • 1 - 2 Dashes Paprika

    Directions

    1. In a large saucepan, cook onion and garlic in butter over medium heat for 5 to 7 minutes, until tender and transparent. Add potatoes, bell pepper, broth, black pepper, marjoram, bay leaves, and nutmeg.
    2. Bring to a boil then reduce heat to low, and simmer for about 20 minutes, or until potatoes are tender, stirring occasionally.
    3. Stir in remaining ingredients except the paprika. Bring to a boil again then reduce heat to low and simmer for 1 to 2 minutes, stirring frequently.
    4. Remove bay leaves and serve, sprinkling each serving lightly with paprika.
    5. Yield: 7 Cups

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    Comments

    • judee
      judee
      There is nothing better than soup in the fall and winter. Love this recipe. thanks
      • Robyn Savoie
        Robyn Savoie
        Your welcome. This may be great with a little diced cooked chicken if you wanted to add some protein.

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