Recipe by Margie
"Very simple to make and kids love it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
1 (15.25 ounce) can
whole kernel corn
Good with jazz.
This was a great base recipe!
When preparing it I added a pinch of basil, cinnamon, and nutmeg for the sweet tooth and 1 can green chiles and a pinch of cayenne for spice. For added creamy I used 2 tbsp of sour cream and a half stick of butter. End result: soup to write home about. :)
As other reviewers have said, this is a great base. My revisions:
1 - I used cream instead of milk. I'll probably use half&half next time. Also, I drained the potatoes to get all the water out. It gave it great texture.
2 - I didn't use canned corn. I used corn that I had frozen from last summer.
3 - Salt & Pepper. I added at least a Tablespoon of ground black pepper.
4 - Frank's RedHot! Perfectly blended with these ingredients & gave it a nice kick.
Thank you for a good base recipe that is easy to maniuplate to still get a great chowder!
Over all I enjoyed this recipe. My 10yr old son and I made it for his 4th grade class we made a few changes, I added 1/2 lb of crisp bacon, I used shoe peg corn. I also added small diced carrots one time and you can also use sausage to make it a sausage corn chowder. I crisped the bacon first then sauteed the onions in the bacon grease.
Thought I could help this recipe by adding garlic and hot peppers and sprinkling with cheddar cheese. Nope, not so much it was still really, really bland. It needs to be richer, maybe 1/2 and 1/2 instead of milk. I don't think I will bother as there many other better soup recipes ot there.
Awesome base, but I added garlic to the beef and the onions and used heavy cream and 1 percent milk. Oh and bacon. It was amazing after that. So easy to make and its an easy recipe that I usually have all the ingredients.
Super Bland, easy to make, just needs a lot of flavor, would be easier to start with a different base and make stew or soup.
This recipe had some issues, all of which can be fixed. For flavor, we will try chicken broth to cook the potatoes instead of water. The potatoes did not cook when the recipe doubled - we will try microwave or boiling water. For thickening, we will try flour or cornstarch slurry. Until then, only three stars.
quick, simple, and it taste GREAT
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Chowder with Beef
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 112
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A rich, creamy chowder with bacon and potato—just like granny used to make.
See how to make a delicious Creole-style chowder.
A hearty beef and barley soup loaded with plenty of vegetables.