Corn Chowder II recipe

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Ingredients

¼ cup butter
2 tablespoons all-purpose flour
½ cup chopped onions
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
1 cup milk
½ red bell pepper, diced
½ green bell pepper, minced
salt to taste
ground black pepper to taste
½ cup shredded Monterey Jack cheese
1 tablespoon dry sherry
1 pinch ground cayenne pepper
½ teaspoon dried parsley

Nutrition Info

379.4 calories
carbohydrate: 48.8 g
cholesterol: 48 mg
fat: 18.6 g
fiber: 4.3 g
protein: 11.1 g
saturatedFat: 11 g
servingSize: -
sodium: 819.4 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.

Recipe Yield

4 servings

Recipe Note

A hearty and colorful cream-based chowder, great as a warm-up to crustless quiche and salad.

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