Chili Corn and Potato Chowder Chili Corn and Potato Chowder

Author: Canadian Living

This lightly spiced inland chowder highlighted with cheese is a great venue for sweet late-summer corn.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2004



In Dutch oven, melt butter over medium heat; cook ham, onion, carrot, celery, garlic and jalape?epper, stirring occasionally, until softened, about 10 minutes.

In small bowl, whisk together flour, chili powder, oregano and pepper; add to vegetables and cook, stirring, for 1 minute. Whisk in chicken stock. Add potatoes and bring to boil; reduce heat, cover and simmer until potatoes are tender, about 7 minutes.

Stir in milk and corn; simmer, covered, until corn is tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with cheese and coriander.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 693 mg
  • Protein 13 g
  • Calories 206.0
  • Total fat 8 g
  • Cholesterol 33 mg
  • Saturated fat 5 g
  • Total carbohydrate 21 g


  • Iron 6.0
  • Folate 14.0
  • Calcium 18.0
  • Vitamin A 45.0
  • Vitamin C 15.0
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Chili Corn and Potato Chowder