Potato Corn Chowder

Prep Time
Cook Time
Ready In

"This is one of my family's favorite soups in the winter. I sometimes spice it up more with some hot sauce. It comes together fast and really is tasty. "

Original recipe yields 8 servings


  • Serving Size: 1 (422.9 g)
  • Calories 407.1
  • Total Fat - 11.7 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 32.3 mg
  • Sodium - 568.5 mg
  • Total Carbohydrate - 63.2 g
  • Dietary Fiber - 5 g
  • Sugars - 4.2 g
  • Protein - 14.6 g
  • Calcium - 237.1 mg
  • Iron - 3 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.3 mg

Step 1

Peel and cube the potatoes and dice the onion. Place potatoes and onion in a dutch oven and cover with water, JUST TO COVER THEM. You don't want too much water because you are not going to drain them. Salt the water and boil until tender.(about 10 minutes)

Step 2

Once potatoes and onions are tender stir in the drained corn, condensed soups and spices. Add 1 cup of milk, if this is how thick you want it, stop, don't add more milk, if not continue to add milk until you get desired consistency. Add diced ham. Keep heating the soup in a low simmer until thick and creamy. If chowder seems too thick, add more milk. Simmer 5 more minutes stirring often. Salt and pepper to taste. Top bowls of soup with shredded cheese and hot sauce.

Tips & Variations

No special items needed.