Corn and Potato Chowder

AuthorVeggie Fest TeamRating

corn and potato chowder

CategoryCuisineDiets, , Yield4 Servings

Served with whole grain crackers or a fresh chopped salad, this easy soup makes a satisfying lunch. If you have cooked potatoes on hand, the soup can be ready in just minutes.

Ingredients

 1 medium-sized onion, sliced
 1 tablespoon vegetable oil
 2 medium-sized potatoes, cooked and finely diced
 ¾ cup water
 1 17-ounce can organic cream-style corn (see note)
 1 ½ cups milk, dairy or plain nondairy alternative
 Salt and pepper

Instructions

1

In a heavy 3-quart saucepan, sauté onion in vegetable oil until soft and golden.

2

Add all remaining ingredients except salt and pepper. Heat thoroughly. Add salt to taste and a generous sprinkling of pepper.

Note: If you need a gluten-free and/or vegan soup, be sure to check the can’s ingredients. Creamed corn is usually vegan, because the “cream” comes from the corn itself, not from dairy milk.

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Ingredients

 1 medium-sized onion, sliced
 1 tablespoon vegetable oil
 2 medium-sized potatoes, cooked and finely diced
 ¾ cup water
 1 17-ounce can organic cream-style corn (see note)
 1 ½ cups milk, dairy or plain nondairy alternative
 Salt and pepper

Directions

1

In a heavy 3-quart saucepan, sauté onion in vegetable oil until soft and golden.

2

Add all remaining ingredients except salt and pepper. Heat thoroughly. Add salt to taste and a generous sprinkling of pepper.

Note: If you need a gluten-free and/or vegan soup, be sure to check the can’s ingredients. Creamed corn is usually vegan, because the “cream” comes from the corn itself, not from dairy milk.

Corn and Potato Chowder