Potato Corn Chowder Recipe
This sweet, creamy corn and potato chowder tastes fresh and hearty at the same time. It's a great vegetarian dish to serve as a side or main course.
  • Makes: 6 servings of 1 cup each
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Corn is naturally a whole grain. It counts as a vegetable on the ChooseMyPlate.gov eating guide though. Corn is also rich in zeaxanthin, a powerful nutrient that may help prevent age-related macular degeneration.

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. Cut corn off cobs (if using fresh corn), enough to make 2 cups fresh corn kernels.
  2. In a large saucepan, add fresh or frozen corn, potatoes, celery, onion, broth and pepper. Bring to a boil. Reduce heat and simmer chowder, 10 to 15 minutes or until the vegetables are tender.
  3. Stir in undrained cream-style corn, milk and Worcestershire sauce. Heat through.

Nutrition Facts (per serving): Calories – 226, Fat – 1.2g, Dietary Fiber – 6.2g, Protein – 9.3g, Vitamin C – 54%, Calcium – 12%, Iron – 19%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

Gluten-free recipe notes:

• Store-bought vegetable broth might contain flour or food-starch modified. Make your own broth at home with leftover veggies to be safe.
• Flour is commonly a thickener in cream corn, so canned versions are not GF. Try our Gluten-Free Creamed Corn recipe.
• Lea & Perrins Original Worcestershire Sauce is naturally gluten free, according to the manufacturer.


  1. Potato and corn chowder is such wonderful comfort food. Cream Corn is a real fav from my childhood! This chowder looks delicious! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!


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