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Potato Corn Chowder

Potato Corn Chowder
Potato Corn Chowder
This healthy recipe comes from NDSU Extension Service.


2 potatoes, peeled and diced

¼ c. water

2 c. fresh or frozen corn kernels (or 1 15-oz. can sweet corn, drained and rinsed)

2 Tbsp. margarine

¼ c. all-purpose flour

2 c. skim milk

Salt and pepper to taste


Prepare potatoes as directed. Place in a microwave-safe bowl. Add water, cover and microwave for eight minutes. Alternately, cook potatoes in water on the stovetop. If using canned sweet corn, open, drain and rinse the corn. While potatoes are cooking, melt the margarine in a saucepan, add flour and stir until smooth. Add skim milk and stir until thickened, about five minutes. Stir in corn and potatoes and cook two to five minutes. Season with pepper and salt as desired


Makes eight servings. Each serving has 140 calories, 3 g fat, 4 g protein, 25 g carbohydrate, 2 g fiber and 280 mg sodium.



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