Recipe by Soraya Sanchez
"I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper."
Watch video tips and tricks
potatoes, peeled and cubed
celery, chopped, leaves reserved
2 (15.25 ounce) cans
whole kernel corn, drained
chopped fresh chives
This is one of my favorite simple potato/corn chowder soup recipes. What I like to do is instead of cooking on the stove, I layer the potatoes in my crockpot, then saute the celery with the onion and some fresh minced garlic in a little butter before adding it to the crockpot with the chives and some fresh ground pepper. Instead of using chicken bouillion (which for some reason, I rarely have on hand), I cover the ingredients with organic chicken broth. I cook that on HIGH most of the day, then mash with an old fashioned potato masher, then adding the corn. This recipe is very versatile as you can add in your favorites if you like, like shredded cheese, crumbled bacon or more sauteed vegetables or eat it as is. Great "until payday" lunch or dinner food as it costs so little to make.
Quick and fun to play around with. I use the premade mashed potatoes, skip the celery (don't like it), and often add whatever veggies I have on hand, or sausage. It seems you can't really screw this up - it's creamy and filling.
I made this delicious soup the other night for my husband and myself. We added in some carrots and used 4 cubes of chicken bouillon instead of 2. It was a huge hit with my husband and we plan to add this inexpensive dish to our normal menu.
Really great. In the beginning phase I added leeks and parsley root to give the broth more dimension and flavour.
And towards the end I added a little bit of star pasta. Really great and hearty for those cold nights.
Great recipe. Some students made it for a socials studies project (to illustrate a typical menu of a particular time period) and everyone thought it was yummy.
Fabulous-one of our favourites!
I omitted the celery, because I don't usually think it adds much, and it was great - so easy, and deliciously satisfying! Will definitely make again.
Very good. I boiled 3 potatoes, and 1 carrot, and mashed. Sautéed onion, celery, some diced dandelion leaves, and chives in 1 T butter. Mixed it all together with salt and pepper and frozen corn. Sprinkled the top with more chives, and fresh parsley. Also added about 1/4 whole milk, and 1/2 cheddar cheese when I added the bouillon. Kids all ate it well.
* Percent Daily Values are based on a 2,000 calorie diet.
Potatoes and Corn Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 11
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a creamy, green garlicky potato soup.
A hearty winter soup with potatoes, Cheddar, and bacon.
This soup combines potatoes with bacon, cheese, and the works.