corn chowder

when you think of seafood, you think of chowda! but clam isn’t as accessible or cheap so here’s a take on chowda — with corn! it’s really yummy, light and hearty.


  • 6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed
  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped green sweet pepper
  • 1 tablespoon cooking oil
  • 1 (14-1/2-ounce) can vegetable broth
  • 1 cup chopped carrots
  • 1 cup skim milk
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons snipped fresh parsley *optional


If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn)

In a large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in broth and carrots. Bring to boiling; reduce heat. Cover and simmer for 10 minutes mor or til corn and carrots are tender, stirring the mixture occasionally.

In a small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Cook and stir till heated through. If desired, garnish each serving with parsley.

Makes about 5-1/2 cups (6 side dish servings).

original recipe from Better Homes and Garden Cookbook®: New Cook Book: Corn Chowder


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