Healthy Potato Chowder

Contributed by Old Orchard Staff


  • 1 onion, chopped
  • ¼ cup chopped celery
  • 2 Tbsp. chopped green pepper
  • 1 Tbsp. olive oil
  • 2 cups diced potatoes with skins
  • 1 cup corn kernels, fresh or frozen
  • 1½ cups whole milk
  • 2 Tbsp. whole wheat flour


  1. In a 4-qt. covered pot, cook onion, celery and green pepper in olive oil until almost tender.
  2. Add potatoes, 1 ½ C. water, sea salt, pepper or your favorite herbs and spices to taste.
  3. Cover and cook 20 minutes (until potatoes are tender).
  4. Add corn. Cover and cook for 10 minutes.
  5. In a small bowl, mix flour with a ¼ C. of milk.
  6. Add remainder of milk to soup mixture.
  7. Stir milk/flour mixture into soup. Cook over moderate heat, stirring constantly till slightly thickened.

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