The potato corn chowder recipe found at Taste of Home takes approximately 30 minutes from start to finish, and only requires 10 ingredients. Serve this chowder as a starter or even as the main dish.
To make potato corn chowder, dice 1 medium onion, and cook it in 1 tablespoon of olive oil in a large saucepan until tender. Add 2 14 1/2-ounce cans of chicken broth and 3 peeled and cubed Yukon Gold potatoes to the saucepan. Lower the heat, cover, and simmer the contents for approximately 10 to 15 minutes. At this point, the potatoes should be tender.
Add 1 drained 15 1/4-ounce can of whole-kernel corn, 1/2 cup of milk, 1/2 teaspoon of salt and 1/2 teaspoon of pepper into the saucepan. Whisk 1/3 cups of all-purpose flour and 1/2 cup of milk in a small bowl until the mixture is smooth. Pour the flour mixture into the saucepan, and stir. Return the heat to a higher setting until the soup begins to boil. Cook the soup for two to three minutes, stirring often, until the soup becomes thick. If the soup is too thick, add a small amount of milk to the soup and stir. Serve with crackers or freshly baked bread.