Potato and Corn Chowder

Fondation OLO | Recipe | Potato and Corn Chowder
the illustrated version
of this recipe
  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Servings: 6
  • Cost per serving: 87¢
  • Storage: 3 days in the fridge. Can be frozen.
  • Kitchen tools: Large pot, cutting board, sharp knife, measuring cups and spoons, wooden spoon, slotted spoon, plate, fork, can opener, ladle, small sharp knife
  • This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.


  • 30 ml (2 tbsp) canola oil
  • 250 ml (1 cup) smoked ham, diced (about 1 thick slice / 125 g)
  • 1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
  • 5 ml (1 tsp) curry powder
  • 1 garlic clove, finely chopped
  • Salt and pepper to taste
  • 1 medium Russet potato, peeled and diced (about 375 ml / 1½ cups)
  • 500 ml (2 cups) chicken broth
  • 1 can (398 ml) cream style corn
  • 250 ml (1 cup) milk


1. Heat the oil in a large pot over medium-high heat. Cook the ham until lightly coloured (about 2 minutes).

Tip: Set aside some of the cooked ham for garnish when serving.

2. Add onion, curry, garlic, salt and pepper and cook for 2 minutes, stirring constantly.

3. Add potatoes and broth. Bring to a boil then reduce heat to medium-low and simmer until the potatoes are soft (about 10-12 minutes).

Variation: Add any type of fish or seafood for a hearty soup.

4. With a slotted spoon, take 125 ml (½ cup) of diced potatoes, place them on the plate and mash with a fork.

5. Add the mashed potatoes and cream style corn to the pot. Simmer over low heat for 5 minutes, stirring constantly.

6. Add the milk, stir and heat for 1 minute. Turn off heat and serve.