Resident Feature

Potato and Corn Chowder

There are few rules in this world. One of them is to never get between a girl and her potatoes. St. Patrick’s Day is coming up, which gives me license to think about spuds more than I should. Potato corn chowder is perfect for the rainy days ahead of us when we need something hot, fast and filling. This is also one of those soups that will taste even better the next day, which makes it a great “make ahead for work” lunch. This is one of the few times that I insist the garnish is absolutely mandatory. Without it, the soup just isn’t complete. 

“May your troubles be less and your blessings be more. And nothing but happiness come through your door.” 

Potato and Corn Chowder 

Serves 4-6 
You will need

  • 1/3 Stick of butter 
  • 1/2 Medium yellow onion, chopped 
  • 2 Carrots, peeled and diced 
  • 4 Medium russet potatoes, peeled, and cubed 
  • 1 TBS all purpose flour 
  • 3 Cloves minced garlic 
  • 2 Cups whole milk 
  • 2 Chicken bouillon cubes, dissolved in 1/2 cup of hot milk 
  • Dash of cayenne pepper (optional) 
  • 1/2 Cup half and half 
  • 1 Can of sweet corn, drained 
  • Salt and pepper 


  • Cheddar cheese 
  • Bacon 
  • Green onion 

In a heavy soup pot, melt the butter and sauté the onions and carrots on medium heat until soft, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, garlic, milk and dissolved bouillon in milk. Bring the soup to a simmer and cook for 20 minutes or until the potatoes are soft. Add the half and half, corn, cayenne and salt and pepper, then cook for 5 more minutes. Spoon the soup into bowls and pile on the bacon, cheese and green onions. 

By Stephanie Seaberg, Resident since 2010 

Stephanie Seaberg has lived in the East Bay for the last 30 years, and is a SRVHS Alumni. Steph is a play-writer and director for Theater Performance Workshop, KAOS Camp, and Golden Oak Montessori. Steph lives for cooking, theater, photography, travel, and singing.