Recipe by MARGOC
"Was rated delicious by my children, ages 6 - 11! Plus is an easy meal."
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green bell pepper, chopped
red bell pepper, chopped
2 (10 ounce) packages
frozen corn kernels, thawed
1 1/2 cups
dry potato flakes
ground black pepper
ground cayenne pepper
shredded Cheddar cheese
YUUU-MMY! I had a slight "inspiration" while making this last night. Instead of cooking the green and red peppers along with the onions and carrots, I roasted them by slicing in half lengthwise and placing them in the pre-heated broiler for a few minutes on each side until charred. Then let the pieces cool a few minutes before chopping them up to add into the soup along with the water. I also eliminated the dry potato flakes and used a large Yukon Gold diced and cooked with the onions and carrots. And I added just a little extra of each seasoning listed. This was a knock-out soup and so easy to make! Thanks Margo!
This is good, but sort of bland.
This was great! I roasted red and yellow peppers, (didn't use green), used 4 carrots, added a can of green chilis, can of cream style corn, subsituted 1 can of fat-free evaporated milk instead of half-and-half to lighten it up. Didn't use the milk at all and felt like it was just the right consistency. Oh, I also forgot to add the cheese on top and didn't miss it. This was great the first day, even better the second.
I LOVE corn chowder, but have never made it.This is one great recipe!
After reviewing a number of other recipes and reader comments, I made a few changes.
I didn't have any peppers that day, so I substituted a slice celery rib, and I added a 14 oz can of creamed corn after softening the vegetables.
Instead of 3 c water, used 2 c water, 1 chicken broth + 3/4 cup skim milk powder. And reduced the potato flakes to 1 c. It was very good. Will make this again.
You probably don't need to change anything in the original recipe, but I think that the creamed corn helps and I would use whatever broth you have on hand for part of the water required.
I made this for the entire staff of the hotel I used to work for and everyone loved it. I made it again and froze it individual serving sizes. It is so flavorful.
This was really good. I refuse to eat potato flakes, so I added 3 finely diced yukon gold potatoes and some extra cheese and some flour to thicken it up. I also added some left over grilled chicken. Delicious!
I really liked this creamy soup. Just the right amount of ingredients and taste!
Great when fresh but doesn't freeze very well.
* Percent Daily Values are based on a 2,000 calorie diet.
Colorful Corn Chowder
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 192
** Calories from Fat: 76
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