Quick Corn Chowder


Soup, Chili & Stew
Quick Corn Chowder

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Servings and Ingredients

Serves 5
3 medium potatoes, scrubbed, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 c. water
1 tsp. bouillon powder
2 tsp. dried parsley flakes
½ tsp. salt
⅛ tsp. pepper
1 (14.5 oz) can cream-style corn
1 c. soymilk


  1. In medium saucepan, combine potatoes, onion, water, bouillon, parsley, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes.
  2. Remove pan from heat and stir in corn. Put 2 cups of the mixture in blender container and puree briefly.
  3. Return pureed portion to the pot.
  4. Stir soymilk into pot and heat through. Taste to adjust seasonings and serve.

Nutrition facts


155 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 594mg
  • Total Carbohydrates: 33g
  • Protein: 5g

Recipe Source:

Iowa Soybean Promotion Board.