Potato & Corn Chowder

Potato & Corn Chowder When sitting down to start this post I thought it seemed very familiar. Apparently I really like chowders because I’ve posted them twice before and I’m about to post one a third time. This one was pretty quick and easy with standard ingredients that are cheap and easy to get. The original came from Spoonful.com. Changes I made include omitting celery (gross), increasing the amounts of corn and potatoes, reducing the amount of chicken stock and using basil and chili powder.


  • 2 Tbsp butter
  • 1 large onion, finely chopped
  • 5 cups chicken stock
  • 2 cans corn kernels
  • 2 large red potatoes, peeled and diced
  • 1/2 tsp salt
  • 1 C heavy whipping cream
  • 3 Tbsp all-purpose flour
  • 1 tsp dried basil
  • 1/2 tsp chili powder
  • Black pepper, to taste


  1. Melt the butter in a large stock pot. Add the onion and cook over medium heat until the onions are tender and caramelized. Take care that they do not burn.
  2. Pour in the chicken stock, corn, potato, and salt and bring to a low boil. Cover the pot, and simmer for 7 minutes, or until the potatoes are tender.
  3. In a small bowl, whisk together the cream and flour. Stir this mixture and pepper into the soup. Bring back to a low boil, reduce heat and simmer for 8 more minutes. Serve hot.

Great additions to this soup would be mushrooms, sweet peppers, bacon, or steamed kale.

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