A white cup with corn chowder on top of a blue and white checkered cloth.

Ingredients 

  • 2 Potatoes Medium, peeled, and diced (about 2 cups)
  • 1 Onion Medium
  • cups Water Or broth; just enough to cover potatoes and onions
  • 4 cups Milk Low-fat
  • 1 can Evaporated Milk 12 ounces; nonfat
  • 2 cans Corn Cream-style or whole kernel corn, or 4 cups frozen corn

Equipment

  • Stovetop
  • Large Saucepan

Instructions

  • Put water, potatoes, and onion in a large saucepan.
  • Bring to a boil over medium high heat.
  • Reduce heat and simmer until potatoes are tender when poked with a fork (about 10 to 15 minutes).
  • Add milk, evaporated milk, corn, and any seasonings of choice.
  • Heat chowder over medium heat, stirring occasionally until it is heated through.
  • Do not let chowder boil.

Video

Notes

  • Add seasonings of your choice: black pepper, parsley, bay leaf, and/or a pinch of thyme

Nutrition

Nutrition Facts
Corn Chowder
Amount per Serving
Calories
 
305
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
10
mg
3
%
Sodium
 
146
mg
6
%
Potassium
 
1055
mg
30
%
Carbohydrates
 
57
g
19
%
Fiber
 
5
g
21
%
Sugar
 
22
g
24
%
Protein
 
16
g
32
%
Vitamin A
 
902
IU
18
%
Vitamin C
 
24
mg
29
%
Calcium
 
386
mg
39
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almond Milk, Corn, Dry Milk, Evaporated Milk, Evaporated Nonfat Milk, Gluten Free, Milk, Onion, Onions, Potato, Potatoes, Vegetarian