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Potato Chowder

Colorful and full of flavor, but not sodium, this chowder recipe is hearty and loaded with nutritious vegetables.



  • Potato Chowder1 tablespoons olive oil (optional)

  • 1/2 cup sliced green onions

  • 1/4 cup chopped red bell pepper (colored peppers sold together in a three-pack)

  • 1/4 cup chopped green bell pepper

  • 1/4 cup chopped yellow or orange bell pepper

  • 1 seeded and diced jalapeno pepper

  • 3 tablespoons cornstarch

  • 4 cups water - divided

  • 3 and 3/4  cups peeled diced potato

  • 2 teaspoons chicken flavored bouillon granules

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 and 1/2 cups frozen whole kernel corn

  • 1 cups (4 ounces) shredded low- fat cheddar cheese - divided

  • 2 tablespoons minced fresh parsley



  1. Coat a Dutch oven with cooking spray and/or olive oil option. Heat to medium. Add green onions, all bell peppers, and jalapeno pepper. Sauté until tender.

  2. Combine cornstarch and 1/4 cup water. Stir until smooth. Stir in remaining 3 and 3/4 cup water to cornstarch mixture. Add cornstarch mixture to pan.

  3. Stir in potato, bouillon granules, salt and pepper.

  4. Bring to a boil, lower heat, and simmer uncovered 10 minutes, stirring constantly.

  5. Add corn and cook 15 minutes more, stirring occasionally.

  6. Add 3/4 cup plus 2 tablespoons cheese and stir until cheese melts.

  7. Ladle chowder into individual bowls and sprinkle with remaining 2 tablespoons cheese and parsley.


Nutrition Information

  • Serves: 7 Cups