Corn Chowder

Corn Chowder created by Parsley

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Place all ingredients except corn, creamed corn, and soy milk in a large kettle.
  • Simmer over low heat until potatoes are almost done.
  • Stir in creamed and whole kernel corn and continue simmering for 10 minutes, stirring frequently.
  • Add soy milk (for thicker consistency, decrease amount of milk).
  • Turn heat off and let stand for 15 to 20 minutes.
  • Remove bay leaf and serve.
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RECIPE MADE WITH LOVE BY

@AmyZoe
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@AmyZoe
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"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."
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  1. Parsley
    Corn Chowder Created by Parsley
    Reply
  2. Parsley
    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!
    Reply
  3. AmyZoe
    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.
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