Potato Chowder

(Serves 7 Cups)

Potato SoupIngredients

  • 1 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.
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