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light and creamy potato corn (or clam) chowder

(2 ratings)
GingerRain avatar
Recipe by
Penny B
@GingerRain
Tyngsboro, MA

I just made this and it is yummy :) I love that it is made with 2% milk rather than cream, and still is thick and creamy tasting. I hope you enjoy it.

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For light and creamy potato corn (or clam) chowder

  • 1 md
    onion, chopped
  • 1 Tbsp
    olive oil
  • 2 can
    chicken broth (14 1/2 oz), fat free or your favorite
  • 3 lg
    yukon gold potatoes, peeled and chopped
  • 1 can
    whole kernel corn, drained*
  • 1 c
    2% milk, divided
  • 1/2 tsp
    salt - or to your taste
  • 1/2 tsp
    pepper - or to your taste
  • 1/3 c
    all purpose flour
  • minced parsley, optional

How To Make light and creamy potato corn (or clam) chowder

  • 1
    In a large saucepan, cook and stir onion in oil over medium until tender. Add broth and potatoes, bring to a boil; reduce heat, cover and simmer for 10-15 minute until potatoes are tender.
  • 2
    Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining 1/2 cup milk until smooth. Stir into soup. Return to a boil. Cook and stir for 5-10 minutes or to your desired thickness. Sprinkle with parsley.
  • 3
    ~Enjoy. *I am thinking of making this a clam rather than corn chowder for next time ...
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