Corn Chowder II

SUBMITTED BY: Kathleen PHOTO BY: Sola

"A hearty and colorful cream-based chowder, great as a warm-up to crustless quiche and salad."

PREP TIME	10 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/4 cup butter
2 tablespoons all-purpose flour
1/2 cup chopped onions
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
1 cup milk
1/2 red bell pepper, diced
1/2 green bell pepper, minced
salt to taste
ground black pepper to taste
1/2 cup shredded Monterey Jack cheese
1 tablespoon dry sherry
1 pinch ground cayenne pepper
1/2 teaspoon dried parsley

READ REVIEWS (59)

DIRECTIONS

Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.

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REVIEWS

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Reviewed on Nov. 9, 2003 by Barbara

I used a mixture of frozen corn and frozen mixed vegetables (instead of creamed corn and canned corn) and it was wonderful. After making the roux in the morning, I stuck the the whole thing in the crockpot and we had wonderful soup much later in the day. Next time, I'm going to puree some of the veggies to make more 'juice' because that's what my husband missed. I also added a splash more sherry...nice. Added fresh bread from the bread machine and we had a lovely supper.

6 users found this review helpful

Reviewed on Oct. 10, 2007 by cappilano

Very delicious, not to mention easy to make. This stuff can serve a crowd, and freezes well for leftovers. Only change I made was omitting the red peppers as personal preference, otherwise I wouldn't change a thing!

4 users found this review helpful

Reviewed on Sep. 11, 2003 by Vinnie B

This was such a good Corn Chowder. Everyone loved it - even the kids. I didn't use the sherry or cayenne (only because I didn't have any). It turned out great. I had to share the recepie right away.

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 379

Total Fat: 18.6g
Cholesterol: 49mg
Sodium: 770mg
Total Carbs: 48.9g
Dietary Fiber: 4.4g
Protein: 11.1g

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