Colorful Corn Chowder Recipe

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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!

—Anjanette

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Most Helpful Critical Review

Feb 18, 2009

This is good, but sort of bland.

—KLONER

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128 Ratings

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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.

—DESNA

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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.

—Babinni

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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.

—kathywalsh

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Jul 23, 2012

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

—Sharren

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Aug 28, 2005

Great when fresh but doesn't freeze very well.

—Julie

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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!

—KAREN10117

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Nutrition

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.

Nutritional Information

Colorful Corn Chowder

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 192
** Calories from Fat: 76

% Daily Value *
** Total Fat 8.5g 13 %
** Saturated Fat 5.1g 25 %
** Cholesterol 25mg 8 %
** Sodium 566mg 23 %
** Potassium 418mg 12 %
** Total Carbohydrates 25g 8 %
** Dietary Fiber 2.9g 12 %
** Protein 6.6g 13 %
** Sugars 6.5g
** Vitamin A 58 %
** Vitamin C 61 %
** Calcium 17 %
** Iron 6 %
** Thiamin 18 %
** Niacin 23 %
** Vitamin B6 18 %
** Magnesium 11 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.