The combination of frozen corn, cornmeal, and corn nuts provides appealing taste and texture to this side-dish soup recipe for two.
- In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.
- In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.
- To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.
From the Test Kitchen
With this full-flavored soup, serve pork or chicken sandwiches, and chocolate chunk cookies.
Nutrition Facts (Triple-Corn Chowder)
- Per serving:
- 194 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 17 mg chol.,
- 1108 mg sodium,
- 30 g carb.,
- 2 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet