Corn and Potato Chowder

 Fall calls for hearty and comforting recipes. Soups are the wonderful way to keep warm and cozy is the chilly weather. (Or crank up the AC and enjoy a bowl if you are in the warmer climate.) This Corn and Potato Chowder knows just how to hit the right spot!

(This recipe was originally a guest on but it came back home!)
I am so excited! It’s finally starting to feel like fall in Florida. It’s finally cooling down to high 70s low 80s, it’s actually nice out! We are not seeing much of fall colors around yet, but I will settle for the cooler weather.
Since it’s so nice out, we’ve been spending more time outside. In the evening it actually feels cool enough to run home and have some soup for dinner. I love cooking soups and my little guy loves eating soups. This is a perfect recipe to share with you today!

Corn and Potato Chowder


  • 3 tbs unsalted butter
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 4-5 medium gold potatoes, peeled, chopped into 1/4 inch cubes
  • 1 15 oz can of corn (or fresh or frozen corn), drained
  • 2 tbs flour
  • 3 cups of vegetable stock
  • 1 cup of whole milk
  • 1/2 cup cheddar cheese
  • 1 tbs fresh cilantro, minced
  • 1/2 tsp cayenne pepper
  • 1/2 tsp thyme
  • salt


  1. In a medium pot, melt the butter and add chopped onion. Saute until the onion is transparent.
  2. Add the potatoes and garlic. Mix well and saute for about 5 minutes.
  3. Sprinkle with flour, mix well so that the potatoes are coated with flour.
  4. Add the corn and mix.
  5. Slowly add the stock, stirring constantly while pouring the stock. Add salt, pepper and thyme. Cook, stirring occasionally, until the potatoes are done.
  6. Add milk and after about 5 minutes, add cheese and minced cilantro. Cook for about 5-7 minutes.


Recipe from Lyuba @

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Happy Fall! Enjoy!


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  1. It is still quite hot here, but I don’t care because I LOVE soup!
    Thanks for a great recipe. I’ve pinned it and already planning to make it

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