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What to Eat Wednesday - Quick Potato Corn Chowder

Happy Humpday everyone!

Man, it's been forever since I did a What to Eat Wednesday, and I'm super excited to share this gem of a soup with you guys today.

It's been miserably cold here in NoVA lately, and I've been perpetually on the chilly side because of it. When the days are as cold as they've been, then it's definitely soup time here at the Boyajian house.

The problem with soups is that my Big Guy doesn't like brothy soups. He likes soups that you have to chew. The other problem was that Small Fry came up sick and unable to hold anything down, so chewable soup was out for him. This soup only solved one problem - feeding the Big Guy. Small Fry got some warmed plain chicken broth in a mug with a loopy straw, because being sick is not fun for anyone, but drinking soup from a mug with a silly straw is sure to make you feel at least a little better.

So on to the hearty soup. Years ago, I found a terrific recipe for a Potato Corn Chowder from one of my Taste of Home cookbooks, but I couldn't find the darn recipe, and I needed to get to the grocery store before nap time was over, so I did a quick search on Taste of Home's site, and found {THIS} perfect little number.

It takes 30 minutes, and it's super easy to modify. We added Turkey Kielbasa to ours, because meat. It was a hit, and everyone had seconds!

Altered Quick Potato Corn Chowder


  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 2 cans (29 oz total) chicken broth
  • 13 oz Turkey Kielbasa, cut into bite-size pieces
  • 3 large or 4 medium potatoes, peeled and cubed
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 C milk (divided)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 C flour
  • Parsley, for garnish (optional)


  1. In a dutch oven, cook and stir onion in oil over medium heat until tender. Add broth, potatoes, and kielbasa; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  2. Stir in the corn, 1/2 C milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth, you're creating a slurry. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired. 
Yield: 8 servings (2 quarts).

You could also add a small can of chopped chiles for some heat, or replace the whole kernel corn with a frozen corn and pepper medley. You could add cooked sausage, bacon or ham for a different meat. This soup is so versatile, and there are a lot of different ways to dress it up. 

Thanks so much stopping by! 

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