Corn and Potato Chowder

Corn and Potato Chowder

By September 23, 2012

  • Prep Time : 15 minutes
  • Cook Time : 30 minutes



  • Melt butter in dutch oven or pot large enough to cook soup in. I added a link at the bottom to the dutch ovens I love cooking soup in. Add diced onions, garlic, potato and celery salt.
  • Cook until onions are tender. Add chicken broth, corn, chicken bouillon cube, cayenne and some pepper. Bring to boil, turn down and then cover with a lid. Cook for about 7-10 minutes until the potatoes are tender. While this is cooking whisk the half and half and flour together.
  • Add this mixture to the soup once potatoes are soft. Turn down to low cook for about 7 minutes, stirring occasionally. I added in about 1/3 cup shredded Monterrey jack cheese and stirred until it melted.
  • Pour in bowl, garnish with shredded cheese, bacon bits and chives, if desired. Enjoy!!!

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