Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. water; 3 medium potatoes; 1/2 medium onion, chopped; 1 clove garlic, minced; 1/2 stalk celery, chopped; 1 vegetable bouillon; 1/16 tsp. sage; 1/4 tsp. thyme; 1/4 tsp. oregano; 1/4 tsp. salt-free seasoning; pepper to taste; 2 c. corn; 1 Tbsp. butter; 1/8 c. green pepper, minced; 1/4 c. scallions, minced

Servings: persons

3 c. water
3 medium potatoes
1/2 medium onion, chopped
1 clove garlic, minced
1/2 stalk celery, chopped
1 vegetable bouillon
1/16 tsp. sage
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. salt-free seasoning
pepper to taste
2 c. corn
1 Tbsp. butter
1/8 c. green pepper, minced
1/4 c. scallions, minced

1
Bring water to boil.
2
Add potatoes, onion, garlic and celery. Return water to boil and add bouillon and seasonings.
3
Cover and simmer for 15 to 20 minutes.
4
Cool slightly.
5
Remove 2 cups potatoes from stock and set aside.
6
Blend remaining chowder. Reheat over low heat.
7
Add corn and reserve potatoes.
8
Simmer, stirring for 5 minutes.
9
Melt butter in small skillet.
10
Add green pepper and scallions.
11
Saute approximately 3 minutes.
12
Stir into chowder.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 3 c. water, 3 medium potatoes, 1/2 medium onion, chopped, 1 clove garlic, minced, and more.

Yes, Corn 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.

Corn Chowder

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