Potato and Corn Chowder©

This chowder provides a warm end to a cold day with a great creamy taste.
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  • Serves 6
  • 8 Ingredients
  • 20 Minutes Prep
  • 15 Minutes Cook
  • Medium
Nutrition per serve
  • Energy 1245kJ
  • Protein 10g
  • Fat (total) 13g
  • - Saturated Fat 2g
  • Carbohydrate (total) 33g
  • - Sugar 5g
  • Fibre 6g
  • Sodium 288mg


1 large onion, diced,

6 medium potatoes, scrubbed and diced

4 cups water

2 cups whole corn kernels

2 teaspoons low-sodium broth/stock powder

1 cup raw cashews

1 cup water

Chopped parsley or diced scallions/green onions


  1. Place onion and potatoes in water and bring to a boil. Reduce heat and simmer until potatoes are cooked.
  2. Add corn and stock, and return to a boil. Meanwhile, blend cashews with 1 cup of water in a blender, until smooth and creamy. When soup comes to a boil, add cashew mix. Rinse blender with a little water and add this to soup
  3. Reduce heat to simmer for a few minutes until heated through. Garnish with parsley or scallions.

Dietitian Notes / Recipe Tips

Serve with a small whole grain bread roll.

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Provider Acknowledgement

Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.

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