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Potato Corn Chowder

Potato Corn Chowder

This soup uses two of my favorite seasonings/broth mixes, Vegeta and McKay’s Chicken Style Instant Broth and Seasoning. It makes a very creamy, yet low-fat version of Potato Corn Chowder.

Serves 6.


  • 2 ears of corn
  • 1 bunch parsley
  • 6-8 sprigs fresh sage (hold one back for garnishing)
  • 4 c water
  • 4 Tbsp butter, divided use
  • 1 large onion, chopped
  • 2 Tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1 red or orange bell pepper, cut in 1/4 inch dice
  • 2 large red potatoes, peeled and cut in 1/4 inch dice
  • 1 – 12 oz can evaporated milk
  • 1/2 cup instant non-fat milk powder
  • 1 tsp Vegeta Gourmet Seasoning and Soup Mix (or vegetable bouillon)
  • 2 tsp McKay’s Chicken Style Instant Broth and Seasoning (or vegetable bouillon)


  1. Cut the corn kernels off the cobs and set aside.
  2. Break the cobs in half and place them in a large pot with the parsley, sage and water. Allow to reach a boil, lower heat and cover; simmer 15 minutes.
  3. Strain the broth and return to large kettle. Set aside.
  4. In a large skillet, saute the onion in 3 Tbsp of the butter until soft.
  5. Add the flour, salt and white pepper and stir a minute until incorporated. Set aside.
  6. In the large pot with the broth, add bell pepper, potatoes, evaporated milk, powdered milk and Vegeta. Stir constantly over medium heat until nearly scalding.
  7. Lower heat and simmer 6 minutes, stirring often.
  8. Add the onion mixture and stir until thick and smooth.
  9. Remove from flame and add McKay’s seasoning and remaining Tbsp of butter.
  10. Serve immediately, or hold in a crock pot on low.

If you reheat this soup, you may need to add a bit of water, as it thickens as it cools. This soup may be garnished with a finely sliced sage leaves.

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