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Corn and Potato Chowder

(2 Votes)
7 cups
35 Min

Corn and Potato Chowder is a farm-style chowder that's full of creamy corn and potato richness.

What You'll Need:
  • 1 cup chopped onion
  • 2 garlic cloves, peeled and thinly sliced
  • 1 tablespoon butter
  • 2 cups diced potatoes (about 1 large potato)
  • 1 cup chopped red or green bell pepper (about 1 medium-sized pepper)
  • 2 cups chicken broth
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground marjoram
  • 1 large or 2 small bay leaves
  • Dash of nutmeg
  • 1 (16-1/2-ounce) can cream-style corn
  • 1 (7-ounce) can whole-kernel corn, drained
  • 1 (12-ounce) can evaporated milk
  • Paprika for sprinkling
What To Do:
  1. In a large saucepan, cook onion and garlic in butter over medium heat for 5 to 7 minutes, until tender and transparent. Add potatoes, bell pepper, broth, black pepper, marjoram, bay leaves, and nutmeg.
  2. Bring to a boil then reduce heat to low, and simmer for about 20 minutes, or until potatoes are tender, stirring occasionally.
  3. Stir in remaining ingredients except the paprika. Bring to a boil again then reduce heat to low and simmer for 1 to 2 minutes, stirring frequently.
  4. Remove bay leaves and serve, sprinkling each serving lightly with paprika.

Ratings & Comments

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I made this and we loved it! So easy to make and great served with corn bread, hot rolls or garlic bread. Yum!

sounds like a broccoli corn chowder i make, i also add shredded cheddar. it is a whole meal served with cornbread


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