Corn and Potato Chowder

Total Time
Prep 30 mins
Cook 20 mins

This is a vegetarian recipe I found in "1001 Lowfat Vegetarian Recipes". It has become a winter staple in my house.

Ingredients Nutrition


  1. Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
  2. Process half of the vegetable mixture and all the stock until smooth.
  3. Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
  4. Stir in milk, and cook until hot, 2-3 minutes.
  5. Season with salt and pepper.
  6. Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.


Most Helpful

Super easy, fast and delicious! I doubled the recipe as I have a teenage boy and wished I had tripled it so we could have had leftovers.

Tracy#11 October 04, 2009

For being lowfat, this is really yummy! I stuck to the recipe, except I waited to blend half of it until after the potatoes were added and cooked. The partially blended potatoes helped to thicken the soup to a perfect texture. Thanx for posting the recipe!

*Parsley* January 06, 2009

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