Garnish with a dollup of sour cream or yogurt.

Corn and Potato Chowder

Corn and Potato Chowder

Corn & Potato Chowder

Angie Halten
Garnish with a dollup of sour cream or yogurt.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4


  • 1 tsp oil
  • 2 tsp dry sherry or water
  • 1-1/4 cups onion finely chopped
  • 1 cup carrot thinly sliced
  • 2 celery stalks thinly sliced
  • 1 bay leaf
  • 2 cups red potatoes cubed
  • 1 cup GF vegetable stock
  • 1 cup milk or milk substitute
  • 1 cup corn
  • Cayenne to taste
  • 2 cups leftover chicken optional
  • Nonfat plain yogurt or sour cream garnish (optional)
  • Fresh dill garnish (optional)


  • In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning (if mixture appears dry, add 1 to 2 tablespoons water).
  • Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Then add milk, corn, chicken and simmer 3 minutes.
  • Discard bay leaf. Purée 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt.
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See also  Thai Chicken & Pumpkin Soup


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