• 3 cups diced potatoes
  • 1 cup diced potatoes
  • ½ red onion diced (about ½ cup)
  • 1/2 14 oz can chickpeas or ¾ cup, rinsed and drained
  • 2 1/2 cups of water
  • 3-4 garlic cloves (minced)
  • 1 chicken bouillon cubes
  • 14 ounce can of creamed corn
  • 1 cups diced kale (frozen or fresh)
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh parsley, minced


  • In large pot, add the potatoes, onion, chickpeas, water, fresh garlic and bouillon and bring to a boil
  • Bring to a simmer and allow to simmer until potatoes are cooked (about 15-20 minutes)
  • Let cool slightly and use a food processor or blender to blend soup to smooth consistency
  • Return to cook top and add additional diced potatoes, creamed corn, and kale, spices and parsley
  • Bring to a simmer and cook for about 30 min or until potatoes are soft and tender.
Potato Corn Chowder Nutrition Facts
Potato Corn Chowder

Serving Size

1 Cup


6 Servings


May add remaining garbanzo beans to soup at step 4 (not included in nutrition facts label)