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Potato Corn Chowder Recipe

Name: Potato Corn Chowder Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Ingredients: 6 yk Butter; 2 adet Potatoes, diced small; 1 adet Onion, finely chopped; 1.5 tk Salt; 2 yk All-purpose flour; 2 tk Paprika; 1.5 sb Water; 2 sb Frozen whole kernel corn; 1 sb Half-and-half; 2 yk Chopped parsley or sliced scallions (optional, for serving)

A cozy potato and corn chowder thickened lightly with flour and finished with half-and-half for a creamy texture. Follow the malzemeleri-style ingredient list and the how-to steps to get a smooth, warm bowl fast.

İyi Bir YemekCommunity Writer

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Editorial Kitchen Archive

Prep10 min

Cook25 min

DifficultyEasy

ServingsServes 1

Energy-

Ingredients

Scale:1servings

Ingredients

Butter

Potatoes, diced small

Onion, finely chopped

Salt

All-purpose flour

Paprika

Water

Frozen whole kernel corn

Half-and-half

Chopped parsley or sliced scallions (optional, for serving)

Step-by-Step Method

7-step method

Sauté the onion

Melt the butter in a pot over medium heat. Add the onion and cook for 3–4 minutes, stirring, until softened.

Build the base

Stir in the flour and paprika. Cook for about 1 minute so the flour loses its raw taste, keeping it from browning too much.

Add water smoothly

Slowly pour in the water while whisking or stirring constantly to keep the chowder lump-free.

Cook the potatoes

Add the diced potatoes and salt. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes until the potatoes are tender.

Warm in the corn

Add the frozen corn and cook 3–4 minutes, just until thawed and heated through.

Finish with half-and-half

Stir in the half-and-half. Don’t let it boil; warm it gently for 2–3 minutes, stirring. If it gets too thick, loosen with a splash of water.

Serve

Taste and adjust salt if needed. Serve hot, and top with parsley or scallions if you like.

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