Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Corn and Potato Chowder Recipe
    Lost? Site Map

    Corn and Potato Chowder

    Corn and Potato Chowder. Photo by BluJasmine

    1/1 Photo of Corn and Potato Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    BluJasmine's Note:

    This is a recipe I created, from my cravings for a nice creamy soup, on a cold night. Pair it with a piece of crusty bread and a salad, and you have a meal. Enjoy! :) **Optional** You can vary the flavor by using 2 different cans of soup, (cheddar cheese, cream of potato, or cream of chicken soups) or use 2 of the same. The choice is yours. When I make this, I use 2 tablespoons of black pepper, but I gave the minimum amount, for those who don't like pepper much. Also, you can spice up the soup a little by adding a couple of dashes of hot sauce, or 1 diced jalepeño, when combining ingredients in the beginning.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Ingredients

    Directions:

    1. 1
      1. Cook frozen corn in microwave for a minute less than what the bag directions are; drain.
    2. 2
      (If you use canned corn, ignore this).
    3. 3
      2. In a big pot, combine all of the ingredients, on medium heat. Stir occasionally to avoid scorching.
    4. 4
      3. Continue to cook on medium heat, until it starts to boil. Once it begins to bubble, turn it on low, and simmer, covered, for 30-45 minutes, stirring occasionally.
    5. 5
      Serve with a piece of crusty bread and a salad. Enjoy!
    6. 6
      P.S.-I actually cooked this in a crock pot, on low, for 8 hours, so you can cook it either way. :) Also, don't be dismayed if it tastes very sweet, at first. The potatoes and the broth will absorb some of the sweetness. Also, don't be afraid that the soup will be "too cheesy". Surprisingly, it wasn't.
    7. 7
      *= you can use a combination of the listed soups, or use all of the same flavor.
    8. 8
      **Optional** For those that may need it "kicked up a notch", shake about 2-4 shakes of hot sauce, or 1 diced jalepeño, in the soup mixture, at the beginning, (this allows the flavor of the hot sauce or jalepeno to blend in with the other ingredients better).

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Corn and Potato Chowder

    Serving Size: 1 (427 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 596.1
     
    Calories from Fat 330
    55%
    Total Fat 36.7 g
    56%
    Saturated Fat 22.3 g
    111%
    Cholesterol 105.2 mg
    35%
    Sodium 1336.3 mg
    55%
    Total Carbohydrate 49.1 g
    16%
    Dietary Fiber 4.4 g
    17%
    Sugars 6.6 g
    26%
    Protein 21.2 g
    42%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites