Hearty, creamy, and loaded with the perfect blend of flavors, this potato corn chowder recipe is a comfort food dish to enjoy when the temperature drops.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: American
Keyword: chowder, corn, potatoes
Servings: 4
Calories: 364kcal
Ingredients
2tablespoonsbutter
1chopped onion
1chopped green bell pepper
1canchicken broth14.5 ounces
2large red potatoes, cubed
1jalapeno pepper, seeded and chopped
1/2teaspoonpaprika
1teaspoonsalt
1/4-1/2teaspooncrushed red pepper flakes
3cupsfrozen corn
3cupsmilkdivided
4green onion, chopped
1/2cupall-purpose flour
Instructions
In a medium-sized stockpot over medium-high heat, melt the butter and then saute the onion and bell pepper until tender. Then add the broth and cubed potatoes.
2 tablespoons butter, 1 chopped onion, 1 chopped green bell pepper, 1 can chicken broth, 2 large red potatoes, cubed
Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Stir in the jalapeno, salt, paprika, and crushed red pepper flakes. Add the corn and 1.5 cups of milk. Bring just to a boil and then simmer for 15 minutes, stirring from time to time. Add the green onion.
1 jalapeno pepper, seeded and chopped, 1/2 teaspoon paprika, 1 teaspoon salt, 1/4-1/2 teaspoon crushed red pepper flakes, 3 cups frozen corn, 3 cups milk, 4 green onion, chopped
Combine the flour and remaining milk and mix well. Gradually add this to the chowder. Boil while stirring constantly, for two minutes or until thick and bubbly. Serve hot. Top with bacon and cheese, if desired.