Thursday, January 9, 2014

Corn Chowder

Well I was busy last week making homemade soups during the cold temperatures.  I recently made a corn chowder that I have made in the past and love.  It is filled with so much flavor and requires simple ingredients.

Sauteed onion


I used fresh Parmesan cheese that we brought back from our trip to Tuscany.  Yes I recommend fresh Parmesan, as it adds so much more flavor.


32 ounce carton chicken broth
1 c. chopped onion
1/4 c. flour
4 slices bacon
2 medium Russet potatoes
1 can creamed corn (15 ounce)
1 can sweet corn (15 ounce)
1 cup light cream or milk (I used low-fat milk)
1/2 teaspoon dried basil
1/2 cup roasted red pepper
Grated Parmesan for garnish

Cook bacon until crisp, drain and cool.

Cook chopped onion until tender and lightly brown in the same pan that was used for the bacon.  Add flour and stir for 2 minutes on low heat.  Then add chicken broth and potatoes and continue to cook until potatoes are fork tender.

Add corn, basil, light cream, red pepper and continue cooking for another 20 minutes.

Serve with grated Parmesan cheese and crumbled bacon.  I also added diced green onion on top.

Makes 4-6 servings.

How to roast peppers:

Enjoy! I served with a crusty baguette.  I promise you that you will want to have a second bowl!


  1. Oh- That sounds so good. About 2 weeks ago I got hungry for corn chowder and made it, too. Yours is just a bit different than my own-but I bet my hubby would love the peppers in there. xo Diana

  2. Yum. Chowder is perfect for these colder days.

  3. Sounds easy and yummy! Thanks for sharing. -Carla

  4. I love corn chowder and I KNOW this was wonderful during the COLD. I am so thankful we have warmed up again here in E. TX. . Thank you for sharing this yummy recipe! blessings ~ tanna

  5. Yum! I have never made corn chowder... but I will now. Thanks for sharing.

  6. Oh my, I'll bet that smells just wonderful!

  7. We could use a little corn chowder here this week. I will have to give it a try!
    Thank you!




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