Corn and Potato Chowder is a delicious, comforting dinner stew made with fresh corn and potatoes in whole milk – perfect for those following an eggs-free, nuts-free, soy-free diet.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 27 mins – easy
🍽 6 servings – 375 kcal per serving
|
Serving
214g |
Fat
7g |
Sat. fat
3g |
Sodium
77mg |
|
Carbs
68g |
Fibers
6g |
Sugars
5g |
Proteins
10g |
INGREDIENTS
- 2½ cups corn
- 2 cups potatoes
- 1 tbsp butter
- ¼ cup onions
- 2 cups whole milk
- 1 tbsp all-purpose flour
- 1 scallion
TOOLS
- 1 knife
- 1 pot
- 1 serving bowl
- 1 wooden spoon
- 1 lid
- 1 peeler
- 1 saucepan
STEPS
Peel potatoes with a peeler
Cut potatoes into 1-inch squares. Peel and chop onions, then chop scallion.
Heat 1.5 cups of water in a saucepan over medium temperature. Bring to a boil, then reduce the heat and let simmer. Turn off the heat to get boiled water.
Heat butter in a pot. Stir in onions with a wooden spoon for 4 minutes. Add corn and potatoes, then transfer the boiled water to the pot. Cook for 2 minutes, add whole milk, and all-purpose flour. Stir the mixture for 1 minute, cover the pot with a lid and let it simmer for 10 minutes. Take off the lid to get corn and potato chowder.
Transfer cooked corn and potato chowder to a serving bowl. Garnish with chopped scallions.
It’s ready to be served !
