"I love corn chowder. This robust recipe is hearty and filling." — sweetnspicy
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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
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.
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.
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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