A perfect way to use up bountiful fresh corn, this Potato Corn Chowder is the perfect end of summer soup. Or freeze extra grilled corn for a delicious soup all winter long.
- 3 ears of corn
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 cups chicken broth
- 1 1/2 lbs russet potatoes, peeled and diced into 1/2 inch cubes
- Salt and pepper
- 1 cup milk, divided
- 1 teaspoon garlic powder
- Dash of Worcestershire sauce
- 1/3 cup all-purpose flour
- 1/2 cup shredded pepper jack cheese
- Chopped chives, for serving
- Heat a grill to medium heat.
- Shuck and clean the corn and grill until it is lightly charred, about 15 minutes. Allow the corn the cool, then cut the kernels from the corn.
- Heat the olive oil in a Dutch oven or large pot. Add the onions and cook until translucent, about 5 minutes. Stir in the chicken broth, then the potatoes. Season with salt and pepper, then cover and cook until the potatoes are tender, about 15 minutes.
- Stir in 1/2 cup of the milk and the corn. Season with the garlic powder and the Worcestershire sauce.
- In a small bowl, whisk together the remaining 1/2 cup milk and the flour. Pour into the soup. Add the cheese and stir until thickened.
- Serve topped with chopped chives.
*you can also use cream instead of evaporated milk.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Serving Size: 1/6 of the soup
- Calories: 344
- Sugar: 7 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 21 mg
Keywords: Potato corn chowder, corn and potato chowder