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Potato Corn Chowder

Ready In: 45 minutes
Serves: 6
Gluten-freeLow Added Sugar
Try this soup with a drizzle of adobo sauce from canned chipotle peppers for a little heat.

What you'll need

Potato masher or wooden spoon
Large bowl
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Can opener
Vegetable peeler


Serves 6
4 cups Chicken Broth reduced sodium
3 stalks Celery chopped
2 pounds Potatoes Russet, peeled and cut into small bite-size pieces
1 1/2 cups Onion chopped
1 3/4 cups Corn Frozen, thawed
7 ounces Green Chili Peppers canned, diced, drained
1 teaspoon Thyme Dried
1 cup Milk Fat free
3/4 cup Cheeses Reduced fat Cheddar and Monterey Jack (Mexican blend), shredded
Black Pepper Ground, to taste
Cilantro chopped, for optional topping or Tortilla Chips crushed, for optional topping or Light Sour Cream for optional topping


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's Tips

  • Substitute fresh or canned, unsalted corn for thawed frozen corn.
  • Use a blender for a smoother soup.

Nutrition Facts

Serving Size 2.00 cup

Serving Per Container 6

Amount Per Serving
Calories 300
% Daily Value*
Total Fat 6 g8%
Saturated Fat 3 g15%
Sodium 300 mg13%
Total Carbohydrate 51 g19%
Dietary Fiber 6 g21%
Protein 12 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: