“Very simple to make and kids love it!” - by Margie
Ingredients
Adjust Servings
Original recipe yields 8 to 12 servings
Directions
- In a medium skillet over medium-high heat, cook beef with onions until brown.
- In a large stock pot cook potatoes, until tender, in as little water as possible, about 20 minutes.
- Add creamed corn, undrained corn, milk and beef mixture to potatoes. Simmer for 30 minutes and serve.
Nutrition
Amount Per Serving (11 total)
- Calories
- 292 cal
- 15%
- Fat
- 12.5 g
- 19%
- Carbs
- 35.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"Good with jazz. This was a great base recipe! When preparing it I added a pinch of basil, cinnamon, and nutmeg for the sweet tooth and 1 can green chiles and a pinch of cayenne for spice. For added ..." See morecreamy I used 2 tbsp of sour cream and a half stick of butter. End result: soup to write home about. :)"
HUTECH
"Over all I enjoyed this recipe. My 10yr old son and I made it for his 4th grade class we made a few changes, I added 1/2 lb of crisp bacon, I used shoe peg corn. I also added small diced carrots one ..." See moretime and you can also use sausage to make it a sausage corn chowder. I crisped the bacon first then sauteed the onions in the bacon grease. "
MyVintageMommy
"Thought I could help this recipe by adding garlic and hot peppers and sprinkling with cheddar cheese. Nope, not so much it was still really, really bland. It needs to be richer, maybe 1/2 and 1/2 in..." See morestead of milk. I don't think I will bother as there many other better soup recipes ot there."
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