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Corn Chowder

Recipe courtesy of the USDA's

An easy, tasty and healthy dip that makes the perfect partner for veggies.

Serving Size
Serves 4 (1 cup)


  • 1 tablespoon vegetable oil
  • 2 tablespoons finely diced celery
  • 2 tablespoons onion, finely diced
  • 2 tablespoons finely diced green pepper
  • 1 package (10 ounces) frozen whole kernel corn
  • 1 cup raw diced potatoes, peeled,
  • 1 cup water
  • ¼ teaspoon salt
  • Black pepper to taste
  • ¼ teaspoon paprika
  • 2 cups milk, non-fat, divided
  • 2 tablespoons flour
  • 2 tablespoons chopped fresh parsley


  1. In medium saucepan, heat oil over medium high heat.
  2. Add celery, onion, and green pepper; sauté for 2 minutes.
  3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.
  4. Pour ½ cup milk into a jar with a tight-fitting lid. Add flour and shake vigorously.
  5. Add gradually to cooked vegetables; stir well.
  6. Add remaining milk.
  7. Cook, stirring constantly, until mixture comes to a boil and thickens.
  8. Serve garnished with chopped fresh parsley.

See other recipes in this series: