Potato Corn Chowder

Carrots, potatoes and celery are stirred together with a creamy, comforting rue and corn to create a quick and easy Potato Corn Chowder.  Each bowl is garnished with additional corn, green onions and cheddar cheese to provide a contrast in texture that keeps you returning to your bowl for just one bite.

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If there’s even a slight hint of a chill being in the air and Andy’s parents will be visiting, you can bet that his mom will request a big pot of this Potato Corn Chowder for one of our meals.  As I typically have all of the ingredients on hand and everyone loves it, it’s not hard to grant her request!  Especially when paired with a a large chunk of crusty bread.  There’s nothing more comforting than a hearty soup – or chowder in this case! – and bread.

This eight ingredient soup comes together quickly thanks to simply pulling items from the refrigerator crisper drawer, pantry and freezer.  Think you can’t make a delicious and comforting chowder?  Think again!  If you can use a knife to slice a few vegetables and use a spoon to stir the ingredients together, you’ve totally got this Potato Corn Chowder in the bag.

My love for potatoes is strong which is why I needed to sneak them into what would otherwise be a traditional corn chowder.  I’ve documented my love affair with the spud many times including my absolute favorite Easy Cheesy Hash Brown Potatoes, make ahead Aunt Ruthie Mashed Potatoes and these super Loaded Scalloped Potatoes.

Carrots, potatoes and celery are stirred together with a creamy, comforting rue – fancy word for a mixture of butter and flour that’s used to thicken – and corn to create this quick and easy Potato Corn Chowder.  Each bowl is garnished with additional corn and green onions to provide a contrast in texture that keeps you returning to your bowl for just one bite.

And cheese!  How could you forget the shower of cheddar cheese that rains down upon each bowl just before taking that absolutely perfect first bite?  Obviously the garnishes to this Potato Corn Chowder are just as important as the ingredients that make up this chowder itself!

Print Recipe

5 from 1 vote

Potato Corn Chowder

Carrots, potatoes and celery are stirred together with a creamy, comforting rue and corn to create a quick and easy Potato Corn Chowder.  Each bowl is garnished with additional corn, green onions and cheddar cheese to provide a contrast in texture that keeps you returning to your bowl for just one bite.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Soup

Cuisine: American

Servings: 6 servings

Calories: 412kcal

Author: Melanie Bauer | Melanie Makes

Ingredients

• 4 cups water
• 2 cups carrots sliced
• 3 cups potatoes diced
• 5 celery hearts sliced
• 2 teaspoons salt
• 1/2 cup butter
• 4 cups milk
• 1/2 cup flour
• 2 cans creamed corn
• 12 ounces frozen corn
• additional frozen corn shredded cheddar cheese and sliced green onions, to garnish

Instructions

• Combine water, carrots, potatoes, celery and salt in a large pot and bring to a boil. Season with salt and pepper, to taste.
• In a medium pan, melt butter. Whisk in flour and when completely combined, slowly whisk in milk.
• When milk mixture is bubbling and thickened, slowly stir into vegetables.
• Stir creamed corn into vegetable mixture until combined.
• Before serving, stir in frozen corn.
• When serving, garnish each bowl with additional corn, cheese and green onions.

Nutrition

Calories: 412kcal | Carbohydrates: 47g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 1059mg | Potassium: 1049mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8015IU | Vitamin C: 19.6mg | Calcium: 255mg | Iron: 4.5mg

I say you should always find more ways to sneak potatoes into your menu and hope you’ll agree!  I’ve got my eye on these copycat Dickeys Baked Potato Casserole, these quick to disappear Fully Loaded Twice Baked Potato Bites and this indulgent French Potato and Onion Gratin.