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Creamy Corn and Potato Chowder

The tastiest chowder with red peppers, potatoes, onions, corn, and fresh basil. 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5
Author Star


  • 1 large red bell pepper diced
  • 1 medium red onion diced
  • 12 oz russet potatoes chopped into small peices
  • 1/2 tbsp olive oil
  • 5 cups corn frozen, fresh, or canned
  • 1/3 cup all purpose flour (plus one tablespoon)
  • 6 cups vegetable broth
  • ½ cup half and half
  • 1 tsp Lawry's Seasoned Salt
  • 1/4 tsp pepper
  • 2 tbsp fresh basil minced (or 1 tbsp dried)


  1. In a dutch oven or a large heavy bottom stock pot over medium heat add olive oil and then the diced red peppers and onion. Sauté until onions are soft and slightly caramelized. 

  2. When the onions are soft add potatoes, corn, seasoned salt, and pepper. Mix well. 

  3. Slowly sprinkle the flour over the mixture of vegetables while stirring. Continue to cook and stir for a few minutes. 

  4. Add vegetable broth. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are cooked.

  5. Stir in half and half and fresh (or dried basil). Continue to cook for just a few more minutes. Salt & pepper to taste. Serve warm. 

Recipe Notes

Serving size: 1.5 cups

WW Green Plan: 8 | WW Blue Plan: 4 Points | WW Purple Plan: 4 Points | 213 calories. 5g fat, 2g saturated fat, 36g carbohydrates, 4g fiber, 5.5g protein, 7g sugar