Cream Of Corn Chowder

Course : Chowders
Serves: 1
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1 1/2 tablespoons cornstarch
3/4 teaspoon cumin -- to taste (optional)
3/4 teaspoon salt and pepper -- to taste
15 ounces cream style corn -- (15 ounce)
1 cup chicken broth
2/3 cup regular or 2% milk
16 ounces frozen broccoli -- corn and red peppers
1/2 cup thinly sliced green onions

Preparation / Directions:

Cut large pieces of broccoli into serving size chunks. Place frozen vegetables, cream corn, broth, milk, cornstarch and cumin, if using, into a medium saucepan. Stir well to dissolve cornstarch. Bring to a boil, stirring frequently. Reduce heat to moderately low and simmer uncovered for 10 minutes or until vegetables are tender. If refrigrating and reheating, cook only 5 minutes. Stir in salt and pepper to taste. Stir in green onions and simmer 2 minutes. Prep Time: 10 minutes Cook Time: 12 minutes Makes: 4 servings Prep Notes: Soup may be refrigerated overnight. Add green onions before serving. This is a very colorful soup. A creamy yellow corn base is studded with chunks of broccoli and red peppers.


Nutritional Information:

105 Calories (kcal); 2g Total Fat; (15% calories from fat); 6g Protein; 16g Carbohydrate; 0mg Cholesterol; 775mg Sodium

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