Potato Corn Chowder Recipe
Potato and Corn Chowder is a sure way to warm up on cooler days and makes for an easy dinner recipe for the whole family.
What You Need
- 1 lb. Potatoes chopped into chunks
- 15 oz Corn Kernels thawed
- 1 Onion small finely chopped
- 2 cloves Garlic minced
- 1 tablespoon Italian Seasoning
- 2 tablespoon Butter
- 2 tablespoon Flour Arrowroot or Tapioca Starch to make this Gluten Free
- 3 cups Chicken Broth
- 1 cup Milk
- Salt
- Pepper
- ½ cup Heavy Cream optional
- ½ cup Sharp Cheese shredded, optional
- Parsley garnish
Utensils
Directions
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Heat a Dutch oven or a large stockpot over medium heat and slowly melt the butter. Add the onion and garlic and sauté till are onions are soft and slightly golden.
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Add salt, freshly cracked pepper and flour and mix well. The flour and the onion garlic mix will turn into a coarse paste.
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Next, add the chopped potatoes and the corn.
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Add the broth, milk and Italian seasonings and whisk it well. Increase the heat and bring it to a boil. After the chowder boils, reduce the heat and let it simmer for 20 to 25 minutes, or till the potatoes are cooked through and tender.
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For extra creaminess, add heavy cream and/or shredded cheese and give a good mix. Serve hot with a garnish of chopped parsley or chives.
Notes
To make it heartier, stir in a cup or two of roasted chicken breasts, or crabmeat while the chowder is simmering. Chopped up cooked bacon can also be added as a garnish.
Nutrition Facts
Potato Corn Chowder Recipe
Amount Per Serving
Calories 435
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 76mg25%
Sodium 1031mg45%
Potassium 928mg27%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 7g8%
Protein 13g26%
Vitamin A 920IU18%
Vitamin C 29.5mg36%
Calcium 268mg27%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.