Potato Corn Chowder
This simple and easy recipe can deliver a healthy
and hearty soup in just a few minutes, and can easily be adapted to a vegan or
gluten-free diet. For a vegan diet, substitute vegetable broth and unsweetened
plant-based milk for the chicken broth and milk. For a gluten-free diet,
substitute corn starch for flour as a thickener. You can also make this more
protein-rich by adding some diced bacon, ham, or even cooked chicken. Enjoy!
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each)
chicken OR vegetable broth
- 3 large potatoes, peeled and
- 1 can (15-1/4 ounces) whole
kernel corn, drained OR around 2 cups of frozen corn kernels
- 1 cup milk (OR unsweetened
- 1/3 cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and pepper to taste
- In a large saucepan, cook and
stir onion in oil over medium heat until tender. Add broth and potatoes;
bring to a boil.
- Reduce heat; cover and simmer
for 10-15 minutes or until potatoes are tender.
- Stir in the corn, dried thyme
and garlic powder if desired, and 1/2 cup milk.
- In a small bowl, whisk flour and
remaining milk until smooth. Stir into soup; return to a boil.
- Cook and stir for 2-3 minutes
or until thickened. Season with salt and pepper to taste.
Information (calculated using 2% milk): Serving size: 1 cup | Servings per
recipe: 8 | Calories: 176, total fat: 3 g, saturated fat: 1 g, cholesterol: 5
mg, sodium: 759 mg, carbohydrates: 31 g, fiber: 3 g, sugar: 7 g, protein: 5 g
adapted from Taste of Home
Last updated January 22, 2021