Total Time
50mins
Prep 20 mins
Cook 30 mins

This is the perfect simple chowder. I left the skin on my potatoes and used chicken broth in place of the water (feel free to use vegetable broth too). I also substituted evaporated milk. Recipe courtesy of Taste of the Holidays, Idaho Press Tribune and Karel Knigge, Nampa, Idaho.

Ingredients Nutrition

Directions

  1. Place all ingredients except corn, creamed corn, and soy milk in a large kettle.
  2. Simmer over low heat until potatoes are almost done.
  3. Stir in creamed and whole kernel corn and continue simmering for 10 minutes, stirring frequently.
  4. Add soy milk (for thicker consistency, decrease amount of milk).
  5. Turn heat off and let stand for 15 to 20 minutes.
  6. Remove bay leaf and serve.
Most Helpful

5 5

Nice, tasty chowder. It's one of those perfect soups for lunch on a cool fall day (or any dar really). I made this as written, using fat free half & half for the soy milk. The corn added a nice bit of sweetness to this. This also reheats wonderfully if you have leftovers. Thanx for a great corn chowder!