Potato Corn Chowder Recipe

Name: Potato Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3/4 c. green bell peppers, chopped; 2 3/4 c. low-fat chicken broth; 1 tsp. salt; 1/4 c. cornstarch; 2 1/4 c. frozen whole kernel corn; 1/3 c. onions, chopped; 1 1/2 c. potatoes, finely chopped; 1 tsp. pepper; 2 1/4 c. skim milk; 2 oz. jar chopped pimento

Servings: persons

3/4 c. green bell peppers, chopped
2 3/4 c. low-fat chicken broth
1 tsp. salt
1/4 c. cornstarch
2 1/4 c. frozen whole kernel corn
1/3 c. onions, chopped
1 1/2 c. potatoes, finely chopped
1 tsp. pepper
2 1/4 c. skim milk
2 oz. jar chopped pimento

1
Cook green pepper and onion in a saucepan coated with vegetable cooking spray over medium heat, stirring constantly, 5 minutes until tender.
2
Stir in chicken broth, chopped potato, salt and pepper.
3
Bring to a boil, reduce heat and simmer 5 to 7 minutes or until potatoes are tender.
4
Combine cornstarch and milk, stirring until smooth.
5
Gradually add to potato mixture, stirring constantly.
6
Stir in corn and chopped pimento.
7
Bring to a boil over medium heat, stirring constantly, 1 minute or until thickened.
8
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3/4 c. green bell peppers, chopped, 2 3/4 c. low-fat chicken broth, 1 tsp. salt, 1/4 c. cornstarch, and more.

Yes, Potato 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.

Potato Corn Chowder

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