Potato Corn Chowder – Guest Post

by Erin, The $5 Dinner Mom on February 18, 2010

I met Deborah, the Gourmet Farm Girl, at my Columbus Cookbook signing…and was struck by her passion and enthusiasm for sharing fabulous recipes from the farm!  I hope you enjoy her chowder!!!

8-9 medium sized peeled Russet potatoes, Yukon Gold or White potatoes
1 Qt. of water
4 Chicken Bouillon cubes
3 cans chicken stock
2-3 stalks of chopped celery and a few light green celery leaves (chopped)
1 small chopped onion
½ tsp salt (or more to taste)
Pinch of white pepper
3 bay leaves
1 15 oz. can creamed corn
1 15 oz. can kernel corn
or 2 15 oz. cans kernel corn
4 Tbsp Butter
1 pint half and half
½ tsp ground black pepper
4 Tbsp of cornstarch dissolved in cold water (mix it well before pouring into soup)


1. Simmer all the above till the potatoes are tender, start smashing a few of the potatoes against the side of the pan as they simmer, as this will help to thicken the broth.  Simmer for about 30-40 minutes.

2. When all is tender & soft, remove the bay leaves and add the corn. (The best corn to add would be fresh sweet corn picked from the patch or from your local farmers market.) Blanch the corn in boiling water for about 2-3 minute’s, cool in cold water bath and cut off the cob before adding. Simmer 10—12 minuntes longer.

3. Then add half and half, pepper, cornstarch. Reduce heat and simmer till thick 5-8 minutes longer.

4.  Serve immediately topped off with shredded cheddar cheese, fried bacon bits & chopped green onions and some cracked pepper.

Serves 6-8


  • Add left over mashed potatoes to thicken soup in step three
  • Add chunks of cooked smoked ham in step two
  • Add 2-3 chopped leeks in step one

Serve with fresh baked bread and a garden salad.


Deborah’s Bio: I have been cooking and gardening my whole life. I was raised on a dairy and grain farm in northern Ohio where I learned to take simple basic fresh foods and add my own flair to create recipes that are wholesome and simply delicious. I can be found blogging at Gourmet Farm Girl.

{ 10 comments… read them below or add one }

Donna W February 18, 2010 at 8:20 pm

Oh my, this sounds GOOD! I saved it to my recipe file.


Alta February 19, 2010 at 9:05 am

Sounds comforting and delicious!


Erin February 19, 2010 at 10:59 am

That soup sounds delicious! It was wonderful meeting you on Wednesday! Also, we had your Walnut French Toast (only it was pecans from the yard) this morning and we loved it! Such a great way to start the day


Erin, The $5 Dinner Mom February 19, 2010 at 12:03 pm


Love that you used pecans from the yard…we had a pecan tree when we first moved to San Antonio and I loved cracking them open and eating them up! Love it!


Donna February 19, 2010 at 1:58 pm

This sounds YUMMY!! What do I do with the 4 Tbsp butter? I can’t wait to give this a try.


Sean February 19, 2010 at 5:23 pm

This sounds amazingly good


Jen A. February 21, 2010 at 7:17 pm

Chowder sounds excellent! I could eat soup all winter.


Amy, MEV February 23, 2010 at 10:38 am

I was quite interested in trying this, but then I saw the Chicken Bouillon. MSG is so bad for you, we will not eat anything with it in it. I wonder if the chicken flavor of the chowder would be strong enough without it.


Erin, The $5 Dinner Mom February 23, 2010 at 12:40 pm

@Amy, MEV,

I don’t use boullion either…you can always substitute homemade chicken stock!


lfcugu October 3, 2011 at 11:59 am

Leave a Comment

Previous post:

Next post: