Recipe by Kittencal@recipezazz
My family loves this soup, it's very filling so you might just want to serve this as a main meal with crusty bread and maybe a small side salad, the cayenne is optional I like to add it in :)
Top Review by Mike&Cassie
I am on a quest for the perfect corn chowder and saw this recipe. I have to admit I was skeptical when I saw the cream of soup listed, but decided to make it anyway, because it's one of Kitten's recipes and hers usually get such great reviews. I did leave out the peppers, as we don't care for them, and left out the cayenne and garlic, just because I didn't think I would like it in this particular recipe. I did like the amount of bacon, but there weren't nearly enough potatoes for us. It was kind of a disappointment for us. I guess I will keep looking. Thanks for sharing!
- 1 medium onion, chopped
- 1 -2 tablespoon minced fresh garlic (I use two)
- 4 tablespoons butter (can use a little less)
- 2 (14 1/2 ounce) cans cream-style corn
- 4 cups whole kernel corn, canned is fine
- 4 potatoes, peeled and diced (or use as many as desired)
- 1 (14 ounce) can condensed cream of mushroom soup, undiluted
- 1 (10 ounce) can sliced mushrooms, drained
- 3 cups half-and-half or 3 cups whole milk
- 1 small medium green bell pepper, seeded chopped
- 1 small red bell pepper, seeded and chopped
- 1⁄2 lb bacon, cooked and crumbled (or to taste)
- salt & fresh ground pepper (to taste, I use seasoned salt)
- 1 pinch cayenne pepper (optional or to taste)
- grated parmesan cheese (optional)
Directions See How It's Made
- In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
- Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
- Stir in half and half.
- Add green and red bell peppers.
- Season with salt, black pepper and cayenne pepper (if using).
- Simmer for 45 minutes or until veggies are tender.
- Garnish with cooked bacon then sprinkle with parmesan cheese if desired.