Corn and Potato Chowder

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I don’t know about you, but when a rainy day comes along and I sit down corn chowder to a meal, I often just want to have a nice hot bowl of soup. What better way to drive away the gloomy damp of the outside than to warm up on the inside? This corn and potato chowder recipe is a perfect way to brighten up a rainy day and it makes a great dish to cook for an easy supper or weekend lunch.

All About Chowder

Chowders are generally milk or cream based soups. They tend to be thick and filled with chunky vegetables making them hearty and filling. Chowders are versatile and can be made with a variety of meats or vegetables. They often contain seafood, such as the famous New England Clam Chowder. Chowder made using corn and potatoes is also a popular variation.  The great thing about a chowder, like many soups, is that you can adapt it by adding your favorite ingredients, vegetables, fish or chicken to make it your own.

A Healthier Variation

This recipe was adapted from a recipe for corn chowder from my well-loved, and cover-worn, Fannie Farmer Cookbook.  The Fannie Farmer version uses salt pork and butter.  In my version, I use a few slices of bacon instead of salt pork, skip the butter, and add some seasonings including a clove of fresh garlic. If you want to go even further towards reducing the calories and fat, you can substitute nonfat or 1 % milk and add a little potato starch as a thickener to improve the texture.  The end result is a little lower in calories and fat than then original version. These changes make it a little healthier, and it still tastes delicious.

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Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
Corn and Potato Chowder
corn chowder
Votes: 0
Rating: 0
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Rate this recipe!
Course
Course Soups
Cuisine
Cuisine American
Prep Time
10 minutes
Prep Time 10 minutes
Cook Time
30 minutes
Cook Time 30 minutes
Servings
servings
Servings
servings
Ingredients
Course
Course Soups
Cuisine
Cuisine American
Prep Time
10 minutes
Prep Time 10 minutes
Cook Time
30 minutes
Cook Time 30 minutes
Servings
servings
Servings
servings
Ingredients
corn chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place bacon in large saucepan and cook on medium to high heat. 
  2. Add onion and garlic and continue to cook until soft.
  3. Add potatoes and water and cook on medium for 15-20 minutes.
  4. Add corn kernels, milk and seasonings and cook for another 10-15 minutes until done.
  5. Serve with a side of crackers or bread slices, if desired.
Recipe Notes

Approximate nutrition information per serving: 130 calories; 4.5 grams fat; 2 grams saturated fat; 0 grams transfat; 10 mg cholesterol;  190 mg sodium;  19 grams carbohydrate;  2 grams dietary fiber;  6 grams protein.

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