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Corn and Potato Chowder
Source: dLife

A hearty corn and potato chowder.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 131.6
Total Carbs 20.6 g
Dietary Fiber 2.3 g
Sugars 5.0 g
Total Fat 4.1 g
Saturated Fat 1.4 g
Unsaturated Fat 1.3 g
Potassium 250.9 mg
Protein 4.3 g
Sodium 170.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  frozen sweet corn kernels
1 each  medium onions
1 tbsp  vegetable oil
2 cup  vegetable broth
2 cup  Potatoes, fresh, with skin, diced
0 1/2 cup  fresh chopped celery
0 1/2 tsp  ground thyme
1 3/4 cup  whole milk
1 pinch  salt
1 pinch  black pepper
1 cup  chopped parsley
  1. In a large pot, cook corn and onions 5 to 8 minutes or until soft.
  2. Using a blender or food processor, puree 1/2 of the corn and onion mixture and the broth. Pour mixture back into pot.
  3. Mix in the potatoes, celery, and thyme and bring to a boil.
  4. Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft. Mix in half and half and cook 2 to 3 minutes. Sprinkle with salt and pepper.
  5. When ready to serve, top with parsley or chives.

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