Texas Corn Chowder

Texas Corn Chowder

"THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color! -Mildred Sherrer, Bay City , Texas"
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. In a medium saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.

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Reviews

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

I LOVED this chowder!!! I found this recipe about three weeks ago and have made it twice already. I read the previous reviews and alot of people said the base was to thin. I tried something diff...

Most helpful critical review

Not that this recipe was not good, I just wasn't a big fan and I think some of that had to do with me thinking I'd be a culinary pioneer and add red peppers to it...don't do it; they will give t...

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I LOVED this chowder!!! I found this recipe about three weeks ago and have made it twice already. I read the previous reviews and alot of people said the base was to thin. I tried something diff...

Big hit! I absolutely love this recipe. I modified the amount of corn used in it because I am a big corn lover. I used about 5 cups of frozen corn and followed the rest of the recipe to a T.

Not that this recipe was not good, I just wasn't a big fan and I think some of that had to do with me thinking I'd be a culinary pioneer and add red peppers to it...don't do it; they will give t...

Yummm. I doubled the recipe, and then I made it with 2 T extra flour and only 3 cups of milk to thicken it up. For the leftovers, I've been throwing a Kraft american cheese single into the bowl...

I liked it and my family liked it. It was very easy to make. I doubled the recipe, but reduced the amount of milk to about 2 1/2 cups because as I was pouring it in, the soup seemed too wate...

I doubled the recipe for 4 and it served 6 people. I didn't have frozen corn on hand so I used a good quality canned corn (15.25 oz cans - drained thoroughly) and added the corn during the last...

Gotta tell you, we have a favorite restaurant that serves potato/corn chowder that is awesome. Several months ago I asked for the recipe and they refused. Well, the laugh is on them. This recipe...

This was delicious! I used leftover corn from fresh corn on the cob and it was good.

Fantastic! Although I did use some chopped garlic and threw that in with the onions instead of the garlic salt. One thing I didn't love was how watery it was, but I think that can be fixed by ...

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