This sweet, creamy corn and potato chowder tastes fresh and hearty at the same time. It’s a great vegetarian dish to serve as a side or main course.Yield: 6 servings of 1 cup each
Difficulty Rating: Easy
Nutritional Highlights: Corn is naturally a whole grain. It counts as a vegetable on the ChooseMyPlate.gov eating guide though. Corn is also rich in zeaxanthin, a powerful nutrient that may help prevent age-related macular degeneration.Recipe Created By: Charlyn Fargo
Recipe From: Illinois Farm Bureau Partners
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- 4 ears fresh sweet corn or 10 ounces frozen whole kernel corn
- 2 large potatoes, peeled and diced
- 2 medium celery stalks, diced
- 1 large onion, chopped
- 1 3/4 cups vegetable broth*
- 1/2 teaspoon black pepper
- 1 can (14.75-ounce) no-salt-added, cream-style corn*
- 2 cups skim milk
- 1 teaspoon Worcestershire sauce*
*For a gluten-free potato corn chowder, see Tips & Notes section.
Tips & Notes
Gluten-free recipe notes:
• Store-bought vegetable broth might contain flour or food-starch modified. Make your own broth at home with leftover veggies to be safe.
• Flour is commonly a thickener in cream corn, so canned versions are not GF. Try our Gluten-Free Creamed Corn recipe.
• Lea & Perrins Original Worcestershire Sauce is naturally gluten free, according to the manufacturer.
- Cut corn off cobs (if using fresh corn), enough to make 2 cups fresh corn kernels.
- In a large saucepan, add fresh or frozen corn, potatoes, celery, onion, broth and pepper. Bring to a boil. Reduce heat and simmer chowder, 10 to 15 minutes or until the vegetables are tender.
- Stir in undrained cream-style corn, milk and Worcestershire sauce. Heat through.
Nutrition Facts (per serving): Calories – 226, Fat – 1.2g, Dietary Fiber – 6.2g, Protein – 9.3g, Vitamin C – 54%, Calcium – 12%, Iron – 19%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.