Hearty Potato Corn Chowder

5 from 9 votes

Warm up with this Hearty Potato Corn Chowder, loaded with fluffy potatoes, sweet corn kernels, and hot chilis for a special kick of spice and flavor!

Prep Time30

Cook Time30

Total Time1

Course: dinner, lunch

Cuisine: American

Servings: people

Calories: 74kcal

Author: Amanda Mason

Equipment

Large Saucepan

Ingredients

2 Tablespoons butter, salted
2 stalks celery, slice
1 medium onion, chopped
2½ cups water
2 cups diced potatoes
1 10.5 ounce can cream-style corn
1 10.5 ounce can whole kernel corn, undrained
1 4 ounce can dice green chiles, mild
2 cubes chicken flavor bouillon
1 teaspoon paprika
1½ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 12 ounce can Carnation evaporated milk
2 Tablespoons all-purpose flour

Instructions

Put 2 Tablespoons of butter in a large saucepan and melt it over medium-high heat.
Add the 2 stalks of sliced celery and the diced onion to the saucepan and sauté until 2-3 minutes, until the onion is translucent.
Add the 2 ½ cups of water, 2 cups of diced potatoes, both cans of corn, 2 chicken bouillon cubes, can of green chiles, 1 teaspoon of paprika, and bay leaf. Mix until well combined.
Bring to a boil and then reduce the heat to low. Cover and cook for 20-25 minutes, stirring occasionally until the potatoes are tender.
Add the 2 Tablespoons of flour to a small bowl. Slowly stir in a small amount of evaporated milk into the bowl of flour and whisk. A smooth and thick paste will form. Gradually stir in the remaining evaporated milk and mix until well combine.
Slowly stir in the milk mixture into the chowder.
Increase the heat and bring to a boil stirring continuously. The chowder should thicken slightly.
Once it has reached the desired thickness, remove from the heat and serve.
Top with chopped bacon and shredded cheese.

Notes

If you've thickened your corn chowder too much, just add a little half-and-half or chicken broth to the pot and stir until it's thinned out slightly.

This soup makes great leftovers! Store leftovers in a covered container in the refrigerator for up to 5 days. To reheat, cover the soup in a microwaveable safe container and microwave for 2 minutes or until heated through. Because of the evaporated milk, I don't recommend freezing this soup as the texture will change and not be as creamy after it's thawed.

Serve this chowder at a party! For a fun party food, add the soup to a crock pot on warm, surrounded by optional garnishes including bacon crumbles, shredded cheese, green onions, chives, sour cream, and cilantro or parsley.

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