Recipe by Kathleen
"A hearty and colorful cream-based chowder, great as a warm-up to crustless quiche and salad."
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1 (14.75 ounce) can
1 (15.25 ounce) can
whole kernel corn
red bell pepper, diced
green bell pepper, minced
salt to taste
ground black pepper to taste
shredded Monterey Jack cheese
ground cayenne pepper
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.
I agree with previous posters who wrote that this recipe is a good "starting point" or base but still needed to be enhanced. I initially found it to be bland... aka a glorified creamed corn soup. But I added various spices to the mixture: cumin, garlic salt, basil, ground pepper, and yes, even a dash of chili (for the extra zing). I also threw in more veggies (e.g. celery, mushrooms), as well as some shrimp. A previous poster suggested adding sour cream before eating the soup. I tried that it was much yummier!
This was very good! The only change I made was to use half Monterey jack cheese and half pepper jack. We like spicy and this gave it more of a kick -- next time I might just use all pepper jack. To serve, I used the idea I had gotten from another site. Divided it up into oven-safe bowls and topped with puffed pastry. Cut rounds from sheets of puffed pastry slightly larger than the bowls, brush edges with beaten egg, invert rounds onto filled bowls and press edges to sides to seal. Brush tops and refrigerate an hour. Place bowls on baking sheet and bake in 400 degree oven for 30 minutes or until golden and puffed. Makes an impressive presentation for soups and chowders!!
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.
I doubled this recipe (made 8 servings)--
I made changes based on reviews and what I had in the house. I omitted the sherry, and green pepper. I added a chopped carrot to the onions when I sauted them. As others said, it looked way, way too thick. I used about 1.5 cups 2% milk, and 1.5 cups whole milk-- then after seeing how thick it was I probably added about 3 cups water. For the corn I used 1 fresh corn cob (shaved off the cob, obviously), and a big bag of frozen corn. And only one can of cream corn- that's all I had. Added a tsp. of sugar. When I added the corn to the soup, I also added a cut up potato, and added colby shredded cheese-- but only at the last few minutes. Sounds like a lot of changes, but it really wasn't too different from the original, and it was really good.
And by the way- I made this all with my 3 year old helping.. he washed all the vegetables (he spent about 10 minutes on each one :).
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!
I can condfidently call this recipe "Awesome" without a hint of nerdiness. To make the recipe less-dairy and friendlier on my stomach, I used Lactaid skim milk. For the cheese, what I had on hand was light mozzerella string cheese. So I just separated two sticks into "strings" and called it good. I added a bit more cayenne pepper than was called for-- very sinus clearing! And, like many people, I added two decent sized diced potatoes to the mix. I left out the sherry and it was fine. The end result was very, very good and I will most definitely make it again.
Love, love, love this recipe. Quick and easy to throw together and let simmer away on the stove. I added one stalk of chopped celery, one chopped carrot to the onion and then added a diced potato and a can of mild green chilies with the cans of corn. I also subsituted half the jack cheese for pepper jack for an extra kick. I waited until the last few minutes of cooking to add the cheese though for fear it would burn. Your family will love this recipe and it's perfect on a chilly day!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Chowder II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 167
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