This soup was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
Corn & Potato Chowder Tips
How do you thicken corn chowder?
This corn chowder is thickened by stirring in cream and flour at the end of cooking the time.How long can corn chowder stay in fridge?
Corn chowder can be kept in the fridge for 3-5 days.Does corn chowder freeze well?
Yes, corn chowder can be frozen! See our tips for properly freezing soups and chowders. Check out our other corn chowder recipes, like Mexican chicken corn chowder and creamy corn chowder. Research contributed by Sarah Fischer, Taste of Home Culinary AssistantIngredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 pound red potatoes (about 3 medium), cubed
- 1-1/2 cups fresh or frozen corn (about 7 ounces)
- 3 cups reduced-sodium chicken broth
- 1-1/4 cups half-and-half cream, divided
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon minced fresh parsley
Directions
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1In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
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2In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
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