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

Course Soup
Cuisine American
Keyword Potatoes, Vegetarian, Onions, Potato, Dry Milk, Gluten Free, Evaporated Milk, Evaporated Nonfat Milk, Milk, Almond Milk, Onion, Corn
Dietary Need Vegetarian, Gluten Free
Cooking Method Stovetop
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 305kcal
Author Recipe from: Maine EFNEP

Equipment

  • Stovetop
  • Large Saucepan

Ingredients

  • 2 Potatoes Medium, peeled, and diced (about 2 cups)
  • 1 Onion Medium
  • 1½ 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

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

Calories: 305kcal | Carbohydrates: 57g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 146mg | Potassium: 1055mg | Fiber: 5g | Sugar: 22g | Vitamin A: 902IU | Vitamin C: 24mg | Calcium: 386mg | Iron: 1mg