Colorful Corn Chowder

Colorful Corn Chowder

106 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  MARGOC

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

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Adjust Servings

Original recipe yields 10 servings



  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 (106)

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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 lengthwise and placing them in the pre-heated broiler for a few minutes on each side until charred. Then let the pieces cool a few minutes before chopping them up to add into the soup along with the water. I also eliminated the dry potato flakes and used a large Yukon Gold diced and cooked with the onions and carrots. And I added just a little extra of each seasoning listed. This was a knock-out soup and so easy to make! Thanks Margo!



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 of half-and-half to lighten it up. Didn't use the milk at all and felt like it was just the right consistency. Oh, I also forgot to add the cheese on top and didn't miss it. This was great the first day, even better the second.



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, so I substituted a slice celery rib, and I added a 14 oz can of creamed corn after softening the vegetables. Instead of 3 c water, used 2 c water, 1 chicken broth + 3/4 cup skim milk powder. And reduced the potato flakes to 1 c. It was very good. Will make this again. You probably don't need to change anything in the original recipe, but I think that the creamed corn helps and I would use whatever broth you have on hand for part of the water required.

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Amount Per Serving (10 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 25 g
  • 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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Corn Chowder with Sausage


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A-Maize-ing Corn Chowder