Doc'S Corn-And-Potato Chowder Recipe

Name: Doc'S Corn-And-Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled, diced Yukon gold potatoes (about 2 lb.); 2 tablespoons butter; 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery; 1 cup chopped yellow onion; 2 cups milk; 1 (12-oz.) can evaporated milk; 1 (11-oz.) can yellow-and-white whole kernel corn, drained; 1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic; 1/2 cup thinly sliced green onions; 1 tablespoon chopped fresh parsley; 1 to 2 tsp. hot sauce; Salt and pepper to taste; Garnish: thinly sliced green onions

Servings: persons

2 cups peeled, diced Yukon gold potatoes (about 2 lb.)
2 tablespoons butter
1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
1 cup chopped yellow onion
2 cups milk
1 (12-oz.) can evaporated milk
1 (11-oz.) can yellow-and-white whole kernel corn, drained
1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic
1/2 cup thinly sliced green onions
1 tablespoon chopped fresh parsley
1 to 2 tsp. hot sauce
Salt and pepper to taste
Garnish: thinly sliced green onions

1
Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl.
2
Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; saute onion mixture 6 to 8 minutes or until tender.
3
Add 2 cups milk, next 6 ingredients, and potatoes. Reduce heat to medium, and bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until thoroughly heated. Season with salt and pepper to taste. Let stand 10 minutes before serving. Garnish, if desired.
4
Note: For testing purposes only, we used McKenzie's Seasoning Blend for diced onion, red and green bell pepper, and celery and Campbell's Cream of Mushroom with Roasted Garlic Soup.
5
Corn-and-Potato Seafood Chowder: Prepare recipe as directed through Step Omit 2 cups milk in Step 3, and add 1 lb. fresh crabmeat, drained, and 2 (6 1/2-oz.) cans minced clams, undrained, with evaporated milk, next 5 ingredients, and potatoes. Proceed with recipe as directed.

305

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 13 ingredients. The key ingredients include: 2 cups peeled, diced Yukon gold potatoes (about 2 lb.), 2 tablespoons butter, 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery, 1 cup chopped yellow onion, and more.

Yes, Doc'S 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.

Doc'S Corn-And-Potato Chowder

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