This is great for those times when you rush home from work, kick off your shoes, roll up your sleeves and have a wonderful pot of nourishing, hot chowder in no time ! I've included 2 other variations to also try. This is from BHG Comfort foods edition, circa 1992.
My Private Note
Units: US | Metric
- 1 (10 ounce) package frozen whole corn
- 1/2 cup water
- 1/2 cup green peppers or 1/2 cup red bell pepper, chopped
- 1/4 cup chopped onion
- 2 teaspoons instant chicken bouillon granules
- 1/8 teaspoon pepper
- 2 cups milk
- 3 tablespoons all-purpose flour
- 1/2 cup chopped sliced dried beef or 1/2 cup ham
- 1/4 cup corn nuts (optional) or 1/4 cup coarsely broken corn chips (optional)
- 1In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
- 2Bring to boiling:reduce heat.
- 3Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
- 4Stir together milk and flour.
- 5Stir into corn mixture.
- 6Cook and stir till thickened and bubbly.
- 7Cook and stir for 1 minute more.
- 8Stir in dried beef.
- 9If desired, garnish each serving with corn nuts or chips.
- 10For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
- 11For Mexican Corn Chowder:.
- 12Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
- 13Add 1 7-ounce can diced tomatoes, cut up.
- 143 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
- 15Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.
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Nutritional Facts for Double-Corn Chowder
Serving Size: 1 (271 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 191.2
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 3.1 g
- Cholesterol 27.2 mg
- Sodium 997.1 mg
- Total Carbohydrate 25.9 g
- Dietary Fiber 2.0 g
- Sugars 5.6 g
- Protein 11.4 g