Quick and Healthy Potato Corn Chowder Soup


At a Glance

  • Potato Type: White
  • Prep Method: Boiled
  • Cuisine: Irish
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

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2 1/2 cups stock or reduced-sodium broth

1 1/4 lbs. white potatoes, peeled and cut into bite-size cubes

2 stalks celery, chopped

1 medium onion, chopped

1 small carrot, peeled and chopped

1 1/2 cups frozen corn, thawed

3/4 cup diced ham

1/2  cup fat-free half and half or milk

1/2 teaspoon thyme or Italian seasoning

Shredded Parmesan cheese

Sea salt or garlic salt to taste

Freshly ground pepper to taste


Bring broth to a boil in a large saucepan. Chop vegetables while broth is heating, then add to saucepan with corn and ham. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Press potatoes against the side of the pan with the back of a wooden spoon to break up and thicken soup.  Let cool slightly, then puree until smooth, or until soup is desired consistency. Stir in remaining ingredients and cook for 5 minutes more.

Calories: 340 Fat: 7g Cholesterol: 35mg Sodium: 520mg Vitamin C: 0.6% Fiber: 4g Protein: 21g Potassium: 335mg

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