Potato Corn Chowder

Potato Corn Chowder
Budget-friendly recipe
604
Serves:
6
45 mins.

Try this soup with a drizzle of adobo sauce from canned chipotle peppers for a little heat.

What You'll Need

  • Saucepan
  • Potato masher or wooden spoon
  • Large bowl

Directions

  1. Add broth to a large saucepan and bring to a boil.
  2. When broth comes to a boil, add the vegetables and thyme. Cover and cook over medium-low heat for 20 minutes.
  3. Remove from heat and break up potatoes using a potato masher, or press against the side of the pot with a wooden spoon.
  4. Stir in milk, cheese, and pepper and cook over medium-high heat for a minute more or until very hot.
  5. Serve immediately with cilantro, crushed chips, and light sour cream as optional toppings.

Chef Tips

  • Substitute fresh or canned, unsalted corn for thawed frozen corn.

  • Use a blender for a smoother soup.

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
2
cups
Total calories:
300
Total fat:
6 g
Saturated fat:
3 g
Carbohydrates:
51 g
Protein:
12 g
Fiber:
6 g
Sodium:
300 mg
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