Corn and Potato Chowder

  • Makes : about 1 1/2 quarts

  • Servings : 3-4

This warming chowder is "comfort food" at its finest.


  • 3 medium potatoes, peeled and diced
  • 1 1/2 cups water
  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 1 stalk celery, diced
  • 1 medium carrot, pared and chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 teaspoon dried thyme leaves or dried oregano leaves
  • 2/3 cup low-fat, non-dairy milk
  • 1 cup fresh corn kernels or 1 cup frozen corn kernels, thawed, or 18-ounce can whole kernel corn, drained
  • salt and ground black pepper, to taste


Step 1

Place the potatoes and water in a 4 1/2-quart saucepan or Dutch oven, and bring the water to a boil. Reduce the heat to low, cover the saucepan with a lid, and simmer the potatoes for 20 minutes.

Step 2

Meanwhile, place the oil in a 9-inch or 10-inch skillet, and heat it over medium-high. When the oil is hot, add the onion, celery, carrot, red bell pepper, and thyme or oregano leaves. Cook, stirring constantly, until the vegetables are just tender, about 5 to 8 minutes. Remove the skillet from the heat, and set aside.

Step 3

When the potatoes are tender, remove the saucepan from the heat. Using a slotted spoon, transfer 1 1/2 cups of the potatoes to a blender. Add the milk to the blender, and process until the mixture is smooth.

Step 4

Pour the blended mixture into the saucepan containing the remaining potatoes and their cooking liquid. Stir in the corn and the reserved cooked vegetables (from Step 2).

Step 5

Place the saucepan over medium heat, and warm the soup through before serving it, about 5 to 10 minutes. Serve hot.

Nutritional Info

Per serving:

  • Calories

  • Fat

    2 g
  • Protein

    3 g
  • Carbohydrates

    39 g


The Cook's Secrets:

If you have fresh herbs available, use 2 teaspoons chopped fresh herbs in place of the dry herbs, and add them along with the corn.

Recipe Source: Table for Two
Reprinted with permission from the author, Jo Stepaniak.
Photograph © Wanda Embar.

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