Corn and Potato Chowder Recipe

Name: Corn and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups chopped green bell peppers; 1 cup chopped green onion, divided (about 1 bunch); 2 cups frozen corn kernels; 1 ¼ cups water; 1 teaspoon seafood seasoning (such as Old Bay); ¾ teaspoon dried thyme leaves; ⅛ teaspoon ground red pepper; 1 lb baking potato, cut into 1/2-inch pieces; 1 cup half-and-half; ¼ cup chopped parsley; ¾ teaspoon salt; ½ cup shredded reduced-fat sharp cheddar cheese

Servings: persons

1 ½ cups chopped green bell peppers
1 cup chopped green onion, divided (about 1 bunch)
2 cups frozen corn kernels
1 ¼ cups water
1 teaspoon seafood seasoning (such as Old Bay)
¾ teaspoon dried thyme leaves
⅛ teaspoon ground red pepper
1 lb baking potato, cut into 1/2-inch pieces
1 cup half-and-half
¼ cup chopped parsley
¾ teaspoon salt
½ cup shredded reduced-fat sharp cheddar cheese

1
Heat a Dutch oven over medium-high heat.
2
Coat pan with cooking spray.
3
Add bell pepper and 3/4 cup green onions, and saute 4 minutes or until lightly browned.
4
Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil.
5
Cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
6
Remove from heat, and stir in half-and-half, chopped parsley, and salt.
7
Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
8
The prep time is a guestimate, based on having to peel and chop the pepper and potatoes.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups chopped green bell peppers, 1 cup chopped green onion, divided (about 1 bunch), 2 cups frozen corn kernels, 1 ¼ cups water, and more.

Yes, Corn and Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions