Triple-Corn Chowder

The combination of frozen corn, cornmeal, and corn nuts provides appealing taste and texture to this side-dish soup recipe for two.

  • Makes: 2 servings
  • Yields: 2 side-dish servings
  • Start to Finish: 20 mins
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Triple-Corn Chowder
Ingredients
1
cup loose-pack frozen whole kernel corn
1/4
cup chopped green or sweet red pepper
1/4
cup water
2
tablespoons chopped onion
1
teaspoon instant chicken bouillon granules
 
Dash pepper
1
cup milk
2
tablespoons yellow cornmeal
1/4
cup chopped sliced dried beef or fully cooked ham
2
tablespoons corn nuts or coarsely broken corn chips (optional)
Directions
  1. 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.
  2. 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.
  3. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.
From the Test Kitchen
Menu Idea:

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
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