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.
• 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.
Instructions
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.
Potato and corn chowder is such wonderful comfort food. Cream Corn is a real fav from my childhood! This chowder looks delicious! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Here's a look at some interesting facts about the potato, including nutritional and numbers, such as how many are grown to become frozen french fries. Read More
Linked up at Sunday Night Soup Night.
Potato and corn chowder is such wonderful comfort food. Cream Corn is a real fav from my childhood! This chowder looks delicious! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!