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Quick Potato Corn Chowder

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 30 minutes


  • ½ tablespoon olive oil
  • ½ medium onion, chopped
  • 1 large Yukon Gold potato, peeled and cubed
  • 1 can (14.5 ounces) chicken broth
  • ½ can (15.25 ounces) whole kernel corn, drained
  • ½ cup 2% milk, divided in half
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/6 cup all-purpose flour
  • 2 tablespoons minced fresh parsley, optional


1.In a large saucepan, heat oil over medium heat. Add onions and cook and stir in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

2.Stir in the corn, ¼ cup milk, salt and pepper. In a small bowl, whisk flour and remaining ¼ cup milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Serve in a bowl and sprinkle with parsley if desired.

3.Store in an airtight container in the refrigerator for up to 3 days.

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