This is a print preview of "Corn and Potato Chowder" recipe.

Corn and Potato Chowder Recipe
by Robyn Savoie

Corn and Potato Chowder

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6

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