Potato Chowder Recipe

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This easy potato chowder recipe is ready in minutes. Try other chowder recipes including a cheesy potato chowder.


  • 4 or 5 medium russet potatoes
  • 12 ounces of sausage, browned and drained
  • 1 (15.25 oz.) whole kernal corn, drained
  • 1 (14.75 oz.) cream style corn
  • 1 can (12 oz) evaporated milk
  • 2 cups water
  • 1 tablespoon dried, minced onion
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste


Use a 4 quart soup kettle and add the potatoes, dried onion, Italian seasoning, water, salt and pepper. Bring to a boil then reduce heat and simmer, uncovered, for 15 - 20 minutes or until potatoes are tender.

Add the milk, sausage and corn. Simmer, uncovered, over low heat for another 5 - 7 minutes. (Do not allow to boil). 

Serves 8

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Easy Cheesy Potato Chowder Recipe


  • 2 cups red potatoes, peeled and diced
  • 1/4 cup onion, chopped
  • 2 cups frozen mixed vegetables
  • 1 can (15 oz.) cream style corn
  • 8 oz. Velveeta style cheese
  • 1 teaspoon granulated chicken bouillon
  • 2 cups water
  • 1/2 cup milk


In a 2 - 3 quart kettle, bring the water to a boil, add the bouillon to the water to dissolve. Add the potatoes, frozen vegetables, and onion. Cover and simmer on low heat until potatoes are tender. Add milk, cheese, and corn. Continue to simmer, stirring, for about 5 more minutes or until cheese is melted.

Serves 6

Manhattan Potato Chowder Recipe 

A Clam Chowder Recipe


  • 3 tablespoons butter, softened
  • 1 large onion, chopped
  • 2 stalks celery, thinly sliced
  • 1 small green pepper, cored, seeded and chopped
  • 1 1/2 pounds yellow potatoes (Yukon Gold or similar), scrubbed and cut into 1/2 inch pieces
  • 1 (15 oz.) can diced tomatoes (reserve juice)
  • 2 cups fish stock or bottled clam juice
  • 2 (6 1/2 oz.) cans chopped clams, drained (reserve juice)
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh oregano, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt


Place the butter in a large soup kettle and melt over low heat. Add onion, celery and green pepper. Cook over medium heat, stirring, until soft. (about 4 minutes)

Stir in potatoes, tomatoes, fish stock, and the reserved clam juice. Bring this mixture to a boil, cover, then reduce heat and simmer until the potatoes are tender. (7 - 8 minutes)

Add the drained clams, thyme, oregano, and crushed red pepper flakes. Simmer uncovered for about 5 minutes, stir frequently. Add salt and parsley.

Serves 4

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