Recipe by Nell Marsh
"Creamy chowder loaded with cheese and corn. Serve with warm bread and you have got a wonderful meal."
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2 (15 ounce) cans
1 1/2 cups
shredded American cheese
This is a great recipe! Adding and substituting did not mess up the recipe. I used 1 can of creamed corn, and 1 regular corn and it worked. I sauted red bell pepper with the onion for color and flavor and it was wonderful. I also added basil, and a little garlic. I will use this recipe again-- Thanks for sharing!
This soup didn't have very much flavor at all but was edible.
My family loved it. I used 6 slices of kraft cheese and also have used some defrosted southern style hash brown potatoes to this....yummy !!!!!!
I really enjoyed this chowder. I added some crumbled bacon to sprinkle on top.
It was a really crowd pleaser!
Fantastic! I added a potato (diced) and bay leaf along with a little hot sauce. Very hearty soup - would make a great recipe when you have your vegetarian friends over and don't know what to cook for them. Imagine having this soup waiting for you in the crockpot when you finish shoveling out from underneath the latest snow storm.
This soup was delicious. I did add two cloves of minced garlic with the onion. I will definitely make this again.
Very tasty and what I really like is that this recipe used ingredients that I already had on hand. It didn't last long. My son ate all of it in less than 24 hours. This recipe is a keeper.
Oh, this was so delicious! I added potatoes as suggested by others, but probably would have liked it just as well without them. This chowder was filling and oh so yummy. I'll definitely make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Cheese Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 185
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