Two Potato Chowder

Fresh corn and edamame are colorful additions to this hearty vegetarian chowder. Serve on a cold winter day with crusty French bread.

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 6.3g
  • Saturated fat: 0.9g
  • Protein: 8.1g
  • Carbohydrate: 36.9g
  • Cholesterol: 2mg
  • Iron: 1.5mg
  • Sodium: 695mg
  • Calories from fat: 25%
  • Fiber: 5.1g
  • Calcium: 103mg


  • 1 large sweet potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
  • 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces (about 1/2 pound)
  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced celery
  • 1 cup frozen whole-kernel corn, thawed
  • 2 cups vegetable broth
  • 1 cup 1% low-fat milk
  • 3/4 cup shelled edamame
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh chives (optional)


  1. Place sweet potato and Yukon gold potato in a medium saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until potatoes are tender. Drain. Remove half of potatoes and set aside. Mash the remaining half of potatoes with a potato masher; set aside.
  2. Heat olive oil in a Dutch oven over medium heat. Stir in onion, bell pepper, and celery. Cook 8 to 10 minutes or until vegetables are tender. Stir in mashed potato, corn kernels, and next 7 ingredients. Simmer, uncovered, 15 minutes. Add reserved potatoes and cook 10 minutes or until soup becomes thick. Ladle into 5 individual bowls. Garnish with fresh chives, if desired.
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