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4.94 from 16 votes

Creamy Corn and Potato Chowder

The tastiest chowder with red peppers, potatoes, onions, corn, and fresh basil. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 5
Author: Star @ the skinny-ish dish


  • 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)


  • 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. 
  • When the onions are soft add potatoes, corn, seasoned salt, and pepper. Mix well. 
  • Slowly sprinkle the flour over the mixture of vegetables while stirring. Continue to cook and stir for a few minutes. 
  • Add vegetable broth. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are cooked.
  • 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. 


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