Today is: 10/14/2025

Recipes

• Home
• Return to Recipe Index

• Appetizers
• Beverages
• Breads
• Breakfast
• Crockpot
• Desserts
  • Bars
  • Cakes
  • Candy
  • Cobblers
  • Cookies
  • Ice Cream
  • Parfaits
  • Pies
  • Puddings
  • Truffles
  • Other Desserts
• Eat_to_Live
• Fondue
• Gluten_Free
• Jelly
• Main Dishes
  • Beef
  • Chicken
  • Pork
  • Seafood
  • Turkey
  • Vegetarian
• Pasta
• Pickles
• Salads
• Sandwiches
• Side Dishes
• Snacks
• Soups
• Thanksgiving
• Healthy / Weight Loss
• Wedding

Other Helpful Ideas

Potato and Corn Chowder

Yield: 8 servings

Ingredients:

• 3 tablespoons butter or olive oil
• 1 yellow onion, chopped
• 3 tablespoon flour
• 32 ounces vegetable broth or 2 (14 1/2 Ounce cans)
• 2 1/2 cups diced Yukon Gold potatoes or Red Potatoes(about 4 large)
• 2 cups frozen yellow corn or 1 (16-ounce) package
• 2/3 cup milk
• 1 1/2 cup shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• pinch of cayenne pepper (garnish)
• Chopped parsley (garnish)
• Optional
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 pound bacon, diced
  • 1 1/2 cups shredded carrot
  • 1 1/2 cup shredded sharp cheddar cheese

Directions:

1. In a large saucepan over medium high heat, melt butter and sauté onion until tender. Mix in flour, coating the onion.
2. Add broth and bring to a boil, whisking constantly until smooth.
3. Reduce heat, add potatoes and simmer 20 minutes until tender.
4. Slightly mash potatoes in soup.
5. Stir in corn and milk.
6. Cook another 5 minutes, remove from heat and stir in cheddar cheese.
7. Season with salt and pepper.
8. Garnish, if desired