45m$11.53Corn and Potato Chowder
A creamy vegetarian American-style chowder with sweet corn, tender Yukon gold potatoes, vegetable stock, onion, milk, and celery. It is simple, comforting, and made on the stovetop.
- Cuisine
- Pacific Northwest and Canadian
- Energy
- 322 calories per serving
- Protein
- 9.2 g per serving
- Carbs
- 52.6 g per serving
- Fat
- 8.9 g per serving
- Sodium
- 650 mg per serving
Shopping options
kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Yukon gold potatoes, diced
1.5 Pound
Simple Truth Organic® Gold Potatoes
50%
unsalted butter
3 Tablespoon
Land O Lakes Unsalted Butter Sticks
9%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
celery, chopped
2 Count
Sleeved Celery
25%
vegetable stock
4 Cup
Simple Truth Organic® Fat Free Vegetable Stock
100%
all-purpose flour
3 Tablespoon
Kroger® Bleached All Purpose Flour
1%
whole milk
2 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
100%
frozen corn kernels, thawed
4 Cup
Kroger® Frozen Super Sweet Corn
83%
black pepper
0.5 Teaspoon
Smart Way™ Ground Black Pepper
2%
garlic, minced
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable stock-4 cups
- yellow onion-1 medium onion
- celery-2 stalks
- garlic-2 cloves
- frozen corn kernels-4 cups
- whole milk-2 cups
- Yukon gold potatoes-1.5 pounds
- unsalted butter-3 tablespoons
- all-purpose flour-3 tablespoons
- dried thyme-1 teaspoon
- kosher salt-1 teaspoon
- black pepper-0.5 teaspoons
Dice the onion and potatoes, chop the celery, mince the garlic, and thaw the corn kernels before cooking.
Use a stable cutting board and keep fingers tucked while chopping vegetables.
In a large pot, melt the butter over medium heat, then add the onion and celery and cook for 5 minutes, until softened and fragrant.
Stir in the garlic, dried thyme, and flour, then cook for 1 minute while stirring constantly to make a light, smooth base.
Slowly add the vegetable stock while stirring, then add the potatoes, salt, and black pepper; scrape the bottom of the pot and bring to a gentle simmer.
Reduce the heat to medium-low and cook for 12 to 15 minutes, until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and whole milk, then simmer gently for 5 to 7 minutes without boiling.
Stir carefully after adding milk and keep the chowder at a gentle simmer to prevent splattering.
Use a potato masher to lightly mash part of the chowder in the pot, leaving plenty of whole corn kernels and potato pieces for texture.
Mash gently to avoid splashing hot chowder.
Taste and adjust the seasoning with additional salt and pepper if needed, then serve hot and creamy.
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