An easy, hearty classic recipe for potato corn chowder featuring lots of delicious veggies like bell peppers, celery, carrots, corn, and—of course—potatoes.

10 mins
35 mins


  • Large pot
  • Blender


  • 2 Tbsp butter
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced (optional)
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1.5 lbs Little Potatoes (this recipe uses Little Duos™, but you can use any kind you like) halved then cut into thirds
  • 4 1/2 cups vegetable broth
  • 26 oz frozen corn, thawed
  • 2 1/2 cups milk
  • (To taste) salt and pepper
  • (For garnish) paprika
  • (For garnish) cilantro


  • Step 1

    In a large pot, melt butter. Add onion, garlic, peppers, celery, and carrot. Cook until soft, around eight minutes.

  • Step 2

    Add potatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer covered for 20 minutes.

  • Step 3

    In the meantime, blend half the bag of frozen corn with the milk until it becomes thick.

  • Step 4

    Once potatoes are cooked, add remaining corn and the milk and corn mixture to the soup. Simmer an additional 8 to 10 minutes.

  • Step 5

    Garnish with cilantro and paprika, serve with a biscuit.