Potato Corn Chowder

Cozy up with this Potato Corn Chowder, the ultimate comfort food mashup! It’s like a loaded baked potato and corn on the cob had a delicious baby. Don’t worry, kitchen novices – this recipe is easier than finding matching socks. Creamy, veggie-packed, and oh-so-satisfying. Spoons up!

Cooking Tip

If using canned corn, drain and rinse to reduce sodium content or use unsalted canned corn. If desired use a blender for a smoother soup. Recipe can be cut in half.

Yield6 servings

Serving size2 cups

Perfect forQuick & easy

Dietary preferencesGluten Free, Vegetarian

Ingredients

4 cups low-sodium chicken or vegetable broth
3 celery stalks, chopped
2 lbs. (~4 large potatoes) Russet or other potatoes, peeled and cut into small cubes
1 ½ cups onion, chopped
1 ¾ cups corn, frozen, thawed or fresh
1 (7oz.) can green chiles, diced, drained
1 tsp dried thyme
1 cup fat free milk
¾ cup reduced fat Cheddar and Monterey Jack cheese (Mexican blend)
Ground pepper to taste

Directions

Add broth to a large saucepan and bring to a boil.
When broth comes to a boil, add the vegetables and thyme. Cover and cook over medium-low heat for 20 minutes.
Remove from heat and break up potatoes using a potato masher, or press against the side of the pot with a wooden spoon.
Stir in milk, cheese, and pepper and cook over medium-high heat for a minute more or until very hot.
Serve immediately. Optional toppings include fresh cilantro, crushed chips, or light sour cream.

Nutrition facts (per serving)

290Calories

4 Total Fat (g)

2Saturated Fat (g)

380Sodium (mg)

53Carbs (g)

5 Dietary Fiber (g)

13Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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