Corn and Potato Chowder Recipe

Total Time:

35 minutes(Cooking)



Corn and Potato Chowder Recipe


1yellow onion, diced
3 clovesgarlic, minced
2 tbspbutter
1 1/2 tbspflour
1/2 cupfat free milk
1/2 cupevaporated milk (or 3 tbsp cream cheese)
2 cupsvegetable stock
2-3russet potatoes, cubed
1/2 cupfrozen corn
1/2green bell pepper, diced
1carrot, chopped
1 stalkcelery with leaves, chopped
1 tbspCreole seasoning
fresh cracked pepper
2bay leaves
6 cupswater


  1. In a large dutch oven, heat butter and add onions and garlic to sweat. 
  2. After about 3 minutes, add the flour a bit at a time and slowly stir. Do not let the flour turn brown.
  3. Add a bit of the vegetable stock and stir continuously.
  4. Add more vegetable stock to the mixture thickens until all of the stock is added. Stir, and make sure there are not lumps.
  5. Add about 6 cups water and the creole seasoning. Bring this to a boil.
  6. Add bay leaves, potatoes, carrots, and celery. Simmer for about 10 minutes, or until almost tender.
  7. Add bell pepper, corn, milk, and evaporated milk or cream cheese. Bring to a simmer and add black pepper.
  8. Serve with cheese or cilantro and sliced green onions.

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