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Potato Corn Chowder

Here's how you make Potato Corn Chowder
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  • Servings: 8
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 6 large russet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 2-15 ounce cans of corn, drained
  • 10 ounce can cream of mushroom soup, undiluted
  • 10 ounce can cheddar cheese soup, undiluted
  • 1 cup of milk, approximately, see directions (you might need more)
  • 1-2 teaspoons cajun seasoning, depending on how spicy you like your soup
  • Salt and pepper to taste
  • 2 cups ham, diced
  • 1 cup cheddar cheese, shredded for garnishing
  • Hot sauce for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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