Potato Corn Chowder Soup
By Other

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  • Prep Time: 15 minutes
Category: Soups
Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Yellow/Orange, White, Green


  • 2 1/2 cups stock or reduced-sodium broth
  • 1 1/4 lbs. white potatoes, peeled and cut into bite-size cubes
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 small carrot, peeled and chopped
  • 1/2 cup fat-free half and half or milk
  • 1/2 teaspoon thyme or Italian seasoning
  • Sea salt or garlic salt to taste
  • Freshly ground pepper to taste
  • 1 1/2 cups frozen corn (thawed)
  • 3/4 cup diced ham
  • Shredded Parmesan cheese


  1. Bring broth to a boil in a large saucepan.
  2. Chop vegetables while broth is heating, then add to saucepan.
  3. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Let cool slightly, then puree until smooth, or until soup is desired consistency.
  4. Stir in remaining ingredients and cook for 5 minutes more. Stir in corn and ham. Simmer for 20 minutes, then press potatoes against the side of the pan with the back of a wooden spoon to break up and thicken soup. Add shredded Parmesan cheese.

Nutritional Information

  • Calories:    340
  • Carbohydrates:    49g
  • Total Fat:    7g
  • Cholesterol:    35mg
  • Saturated Fat:   2.5g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    %
  • Sodium:    520 mg
  • Protein:    21g
  • Recipe Credit
  • Recipe courtesy of U.S. Potato Board



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