Corn Chowder II

Corn Chowder II

84 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 20 m
Recipe by  Kathleen

“A hearty and colorful cream-based chowder, great as a warm-up to crustless quiche and salad.”

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Adjust Servings

Original recipe yields 4 servings



  1. Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.

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Reviews (84)

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Vinnie B

Vinnie B

This was such a good Corn Chowder. Everyone loved it - even the kids. I didn't use the sherry or cayenne (only because I didn't have any). It turned out great. I had to share the recepie right away.



This was very good! The only change I made was to use half Monterey jack cheese and half pepper jack. We like spicy and this gave it more of a kick -- next time I might just use all pepper jack. To serve, I used the idea I had gotten from another site. Divided it up into oven-safe bowls and topped with puffed pastry. Cut rounds from sheets of puffed pastry slightly larger than the bowls, brush edges with beaten egg, invert rounds onto filled bowls and press edges to sides to seal. Brush tops and refrigerate an hour. Place bowls on baking sheet and bake in 400 degree oven for 30 minutes or until golden and puffed. Makes an impressive presentation for soups and chowders!!



I used a mixture of frozen corn and frozen mixed vegetables (instead of creamed corn and canned corn) and it was wonderful. After making the roux in the morning, I stuck the the whole thing in the crockpot and we had wonderful soup much later in the day. Next time, I'm going to puree some of the veggies to make more 'juice' because that's what my husband missed. I also added a splash more sherry...nice. Added fresh bread from the bread machine and we had a lovely supper.

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Amount Per Serving (4 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 819 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

Gramma Brown's Corn Chowder


next recipe:

Atlantic Corn Chowder