Potato Recipes

Soup Side Dish Main Dish

Green Chili, Corn and Potato Chowder

  • Ready Time: 35min
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  • Prep Time: 5min
    Cook Time: 30min
  • Potato Type: White
    Cuisine: American
  • Serves: 8 (10-ounce portions)
    Prep Method: Slow Cooker
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Recipe by: Potatoes USA

Diced white potatoes, cooked with chilies, garlic, and sweet corn in a creamy broth.


  • 1 tablespoon Olive Oil
  • 1 cup Yellow Onions, diced ¼” inch
  • ½ cup Red Bell Pepper, diced ¼ inch
  • 1 cup Frozen yellow corn kernels
  • 2 tablespoons Fresh Garlic, chopped
  • ¾ cup Diced Roasted Green Chilies
  • 1-1/2 pounds White potatoes, diced 1” inch thick
  • 5 cups Chicken Stock
  • ¼ cup All Purpose Flour
  • 1 cups Half and Half
  • 2 teaspoons Ground Cumin
  • 1 tablespoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper

Prep Time: 5min | Cook Time: 30min

  1. Turn the multicooker to sauté mode, add the olive oil and sauté the onions and peppers for 2-3 minutes until the onions are soft and translucent. Add the garlic and continue to cook for 1-2 minutes. Turn off sauté mode.
  2. Add the green chilies, corn, potatoes, and chicken stock. Place the lid on the multicooker and set to manual, high pressure. Adjust the timer for 6 minutes. When the time goes off, allow for a natural release of steam for 3 minutes before manually releasing the rest of the steam. Carefully remove the lid.
  3. Stir the flour into the half and half to make a slurry and stir into the soup. Add the ground cumin, then adjust the seasoning with the salt and pepper. Turn the multicooker back to sauté and stir for 3-5 minutes until the soup is thick and creamy.


Vitamin C32mg


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