Colorful Corn Chowder Recipe -
Colorful Corn Chowder Recipe
  • READY IN 35 mins

Colorful Corn Chowder

Recipe by  

"Was rated delicious by my children, ages 6 - 11! Plus is an easy meal."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
  2. Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
  3. Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2005

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!

Most Helpful Critical Review
Feb 18, 2009

This is good, but sort of bland.

Nov 08, 2005

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.

Feb 19, 2005

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.

Nov 10, 2005

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.

Jan 14, 2005

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!

Jul 23, 2012

I really liked this creamy soup. Just the right amount of ingredients and taste!

Aug 28, 2005

Great when fresh but doesn't freeze very well.


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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