Looking for more meatless dinners? This is a good one. Jason remarked that it was basically like potato soup with corn and peas. Which, I mean, it kind of is except it doesn’t have cheese….but you could totally add some if you wanted. And if you wanted to add more protein, toss in some shredded chicken. Leftovers are good too! I ate some leftovers over cauliflower rice, just to add in some non-starchy veggies (and mix it up, because I had already ate this 3 times at that point lol) and it was delicious like that too. Give it a try! Enjoy!

Quick and Easy Potato Corn Chowder 

1 cup chopped onion
1 tablespoon olive oil
4 cups chicken broth
3 medium potatoes, peeled and cubed
1 cup frozen corn
1 cup frozen peas
1 cup milk, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 tsp garlic powder
1/3 cup all-purpose flour

1. In a large saucepan, cook and stir onion in oil over medium heat until tender.
2. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
3. Stir in the corn, 1/2 cup milk, salt, garlic powder, and pepper.
4. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil.
5. Cook and stir for 2-3 minutes or until thickened. Add peas and cook another 1-2 minutes.
*adapted from Taste of Home

Categories: Main Dish, Soups

Leave a Reply