Southern Corn and Potato Chowder

Southern Corn and Potato Chowder
A recipe from Sunda Croonquist.


  • 5 cups cooked corn
  • 4 cups diced potatoes
  • 2 tbsp unsalted margarine
  • 1 cup onion, diced
  • 2 tbsp non-dairy cream cheese
  • 1/2 fresh dill
  • 2 2/12 tsp kosher salt
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • 4 cups water
  • 4 cups milk substitute
  • 3 tbsp of roux


1) In a stockpot add margarine and onions.  Saute onions until golden brown.  Add corn which has been thoroughly drained.  Add potatoes and saute for another 5 minutes.  Add 4 cups of water and bring to a boil.  Make sure water covers potatoes. 


2) Once potatoes are tender, add milk substitute, non-dairy cream cheese, roux, dill, onion powder, salt and white pepper, and bring to a boil, stirring continuously.


3) Once soup comes to a boil reduce heat and let simmer for another 25-30 minutes.  Top with shredded non-dairy cheese and serve. 

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