Recipe by sweetnspicy
"I love corn chowder. This robust recipe is hearty and filling."
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corn, kernels cut from cob
olive oil, divided
red potatoes, cut into bite-size pieces
1 (15 ounce) can
finely chopped parsley
salt and ground black pepper to taste
It's summer, and I'm heading into my soup and salad/half-sandwich mode. Cook early in the day, maybe grill in the evening, and don't heat up the kitchen for dinner. Followed this recipe to the letter and garnished with a couple roasted red pepper strips and chopped parsley. Roasting the fresh corn really brings out its sweetness and adds great flavor to this chowder...pls. don't skip this step. Excellent, wouldn't change a thing.
This soup was awesome! The only changes I made was to use regular potatoes instead of red potatoes and 1/2 & 1/2 instead of light cream. It was plenty rich. I will definitely make this again!!!
Very sweet and yummy! My five year old gave it 2 thumbs up and eight year old gobbled it right down. I think next time I will add red bell peppers.
My husband and I really, really liked this! The only change I made was to use plain almond milk in place of the cream because that's all I had in the house. Oh, and I had to use frozen corn since it's February and I can't get fresh. Easy and absolutely delicious! We garnished it with green onions, cheese, and a dollop of sour cream, but it's good without all that. I will definitely make this again since it's easy enough for a weeknight dinner and I almost always have the ingredients. Thanks!
Very good soup! Had to sub sweet potatoes 'cause I was out of white, but they tasted really good, and I added a bit of cumin and cayenne pepper for a little zing. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranked Up Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
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