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: 8 to 10 potatoes; 1 can yellow whole kernel corn; 1 can mushroom or celery soup; 1 can evaporated milk; 2 tsp. salt; 1 tsp. coarse black pepper; 2 tsp. onion powder; 2 tsp. garlic powder; 1 tsp. sugar; 1 stick margarine

Servings: persons

8 to 10 potatoes
1 can yellow whole kernel corn
1 can mushroom or celery soup
1 can evaporated milk
2 tsp. salt
1 tsp. coarse black pepper
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. sugar
1 stick margarine

1
Peel and cube potatoes and put into a large heavy pot.
2
Cover with water.
3
Add corn, margarine, salt, pepper, onion powder (may use fresh chopped onion), garlic powder and sugar.
4
Cook over medium heat until potatoes are tender, but are not mushy.
5
Turn down on low heat and add soup of your choice and the milk.
6
Stir until blended, but be careful to not beat up the potatoes.
7
Serve while hot over corn chips, Mexican cornbread, regular style cornbread or with crackers.

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: 8 to 10 potatoes, 1 can yellow whole kernel corn, 1 can mushroom or celery soup, 1 can evaporated milk, 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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