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Potato Corn chowder (आलू कॉर्न चावडर)


Potato Corn chowder (आलू कॉर्न चावडर) This recipe is a hearty homemade Potato corn chowder which is spicy  and creamy. A meal by itself as it is very filling because it has potato and corn.

Regional Dish: Europe, America

Cuisine Style : American | Cooking  Time 35 mins | Take it as such | Type Soup | Shelf Life : 1  day |Quantity : 5 Servings.

Appx. Nutritional values calculated for 1 serving ( 1 cup )

Calories (320 Kcal), Carbohydrates (48 g), Protein (8), Fat (6.2g).


  • 6  unpeeled medium potatoes (1 1/2 lb), cut into 1/2-inch cubes
  • 3  cups vegetable broth or water
  • 2 garlic cloves crushed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon  red chili flakes
  • 1 1/2 cups frozen corn or fresh
  • 1/3 cup chopped roasted red bell pepper
  • 1/3 cup all-purpose flour
  • 1 cup milk
  • 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
  • 1 container (6 oz) plain yogurt
  • 3 tablespoons chopped fresh cilantro
  • 4 medium green onions, finely chopped
  • Salt to taste
  • Bread croutons ½ cup ( optional to garnish)


  1. In a saucepan, place potatoes. Add water just to cover and cook until the potatoes are fork tender. Drain and reserve 1 cup of potatoes and mash them .
  2. Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, , garlic, salt, pepper, red chili flakes, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
  3. In small bowl, stir flour into milk and whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted.
  4.  Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bread croutons if desired.

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