Vermont Corn Chowder
Created by Dee Ben on September 18, 2025
- Servings: 7
- Prep Time: 9m
- Cook Time: 20m
- Recipe #45196
Ingredients
- 2 tablespoons butter
- 1 cup onions, minced
- 1/2 cup celery, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 30 ounces potatoes, diced, undrained (2 cans)
- 15 ounces corn, creamed (1 can)
- 2 cups milk
- 1 tablespoon parsley flakes, dried
- 8 ounces cheddar cheese, shredded
- Topping
- 8 ounces cheddar cheese, shredded
How to Make
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Step 1: Heat butter and add onions and celery, season lightly.
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Step 2: Saute until tender.
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Step 3: Add potatoes and corn, rinsing out cans with milk
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Step 4: Add parsley flakes.
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Step 5: Simmer for 15 minutes.
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Step 6: Add cheese off heat.
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Step 7: Garnish with cheese in bowls when serving.
Nutritional Facts
- Serving Size: 1 (318.4 g)
- Calories 375.9
- Total Fat - 18.1 g
- Saturated Fat - 11.1 g
- Cholesterol - 52.7 mg
- Sodium - 909.9 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 3.9 g
- Sugars - 7.2 g
- Protein - 23.7 g
- Calcium - 689.3 mg
- Iron - 1.4 mg
- Vitamin C - 15.2 mg
- Thiamin - 0.2 mg