Potato Corn Chowder

This soup recipe is a family favorite. It takes about an hour to make, including cooking time. It is great for busy school/work nights.

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Potato Corn Chowder
Course Soup
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start with 2 cups cubed, skinned russet potatoes. Remove the bulb part of the leek plus a little bit of the green stalk. Wash it carefully with warm water. Chop up the leek up into fine pieces.
  2. Add the water to a large pot. Add the above seasonings, leeks and potatoes. Cook on medium to medium high heat until the potatoes are just tender. Remove 1 cup of cooked potatoes. Mash them coarsely and return them to the soup.
  3. Add the 2 cups of milk. Add the 2 cups of corn and let it cook util the corn is warm. Add the butter/margarine and allow to melt (and stir) before serving.
Recipe Notes

If you want the soup to be dairy free, substitute the milk for 2 cups of additional water.   If you are wanting it to be gluten free substitute the regular flour with gluten free flour.

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