Colorful Corn Chowder

Colorful Corn Chowder

107
MARGOC 0

"Was rated delicious by my children, ages 6 - 11! Plus is an easy meal."

Ingredients

35 m servings 192 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
  2. Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
  3. Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.
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Reviews

107
  1. 132 Ratings

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YUUU-MMY! I had a slight "inspiration" while making this last night. Instead of cooking the green and red peppers along with the onions and carrots, I roasted them by slicing in half lengthwis...

This was great! I roasted red and yellow peppers, (didn't use green), used 4 carrots, added a can of green chilis, can of cream style corn, subsituted 1 can of fat-free evaporated milk instead o...

I LOVE corn chowder, but have never made it.This is one great recipe! After reviewing a number of other recipes and reader comments, I made a few changes. I didn't have any peppers that day...

I made this for the entire staff of the hotel I used to work for and everyone loved it. I made it again and froze it individual serving sizes. It is so flavorful.

This was really good. I refuse to eat potato flakes, so I added 3 finely diced yukon gold potatoes and some extra cheese and some flour to thicken it up. I also added some left over grilled chic...

I really liked this creamy soup. Just the right amount of ingredients and taste!

Great when fresh but doesn't freeze very well.

This was awesome!!! I used canned carrots to speed up the cooking process. I always make large amounts of soup when i cook. I made this recipe to yield 30 servings. I used Paprika instead of Cay...

My husband & I really liked the recipe w/ a few changes. Because we thought it should be a bit thicker, I used 2 - 16 oz. bags of frozen corn, & 1/2 c. more pot. flakes. (I used buds, which work...