Quick Corn Chowder
Makes: 5 servings


  • 1 24 oz. bag frozen kernel corn
  • 1 13-3/4 oz. can low salt chicken broth
  • 1 T Margarine
  • 1/2 c Frozen chopped onion
  • 1/2 c Frozen red and green bell pepper, finally chopped
  • 1 T Flour
  • 1 c Frozen cubed potatoes (Southern style hash brown potatoes)
  • 1 12 oz can evaporated skim milk
  • 1/2 t Cayenne pepper
  • Salt to taste
  • 2 Strips bacon, cooked crisp and crumbled

Preparation Instructions

In a 2-quart saucepan, combine corn and broth. Cover, increase heat to medium-high and bring broth to a boil. Reduce heat and cook for 10 minutes, or until corn is tender. Set aside. (Corn also may be cooked in the broth in a microwave-proof bowl in the microwave oven.) In a 3-quart saucepan, melt margarine. Add onions and bellpeppers; saute over medium heat until tender, about 5 minutes. Sprinkle flour over onions and pepper; gently stir over medium heat until combined with margarine. Strain broth from corn and set aside the cooked corn. Slowly pour broth into pan with onions and bell peppers, stirring until flour is dissolved. Increase heat to bring broth to a boil; reduce heat and stir until broth is thickened, about 5 minutes. While broth is thickening, spoon half of the cooked corn into the food processor and blend until smooth. Add the remaining whole kernel corn, pureed corn, potatoes and evaporated milk to the pan with broth and stir to combine. Season with cayenne pepper and, if desired, salt. Cook over low heat for 5 minutes or until hot. Garnish with crumbled bacon and serve.

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