Was rated delicious by my children, ages 6 - 11! Plus is an easy meal.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.

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  • Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.

  • Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.

Nutrition Facts

192 calories; 8.5 g total fat; 25 mg cholesterol; 566 mg sodium. 25 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2005
YUUU-MMY! I had a slight "inspiration" while making this last night. Instead of cooking the green and red peppers along with the onions and carrots I roasted them by slicing in half lengthwise and placing them in the pre-heated broiler for a few minutes on each side until charred. Then let the pieces cool a few minutes before chopping them up to add into the soup along with the water. I also eliminated the dry potato flakes and used a large Yukon Gold diced and cooked with the onions and carrots. And I added just a little extra of each seasoning listed. This was a knock-out soup and so easy to make! Thanks Margo! Read More
(54)

Most helpful critical review

Rating: 3 stars
02/18/2009
This is good but sort of bland. Read More
(4)
133 Ratings
  • 5 star values: 68
  • 4 star values: 44
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
08/03/2005
YUUU-MMY! I had a slight "inspiration" while making this last night. Instead of cooking the green and red peppers along with the onions and carrots I roasted them by slicing in half lengthwise and placing them in the pre-heated broiler for a few minutes on each side until charred. Then let the pieces cool a few minutes before chopping them up to add into the soup along with the water. I also eliminated the dry potato flakes and used a large Yukon Gold diced and cooked with the onions and carrots. And I added just a little extra of each seasoning listed. This was a knock-out soup and so easy to make! Thanks Margo! Read More
(54)
Rating: 5 stars
08/03/2005
YUUU-MMY! I had a slight "inspiration" while making this last night. Instead of cooking the green and red peppers along with the onions and carrots I roasted them by slicing in half lengthwise and placing them in the pre-heated broiler for a few minutes on each side until charred. Then let the pieces cool a few minutes before chopping them up to add into the soup along with the water. I also eliminated the dry potato flakes and used a large Yukon Gold diced and cooked with the onions and carrots. And I added just a little extra of each seasoning listed. This was a knock-out soup and so easy to make! Thanks Margo! Read More
(54)
Rating: 5 stars
11/08/2005
This was great! I roasted red and yellow peppers (didn't use green) used 4 carrots added a can of green chilis can of cream style corn subsituted 1 can of fat-free evaporated milk instead of half-and-half to lighten it up. Didn't use the milk at all and felt like it was just the right consistency. Oh I also forgot to add the cheese on top and didn't miss it. This was great the first day even better the second. Read More
(33)
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Rating: 5 stars
02/19/2005
I LOVE corn chowder but have never made it.This is one great recipe! After reviewing a number of other recipes and reader comments I made a few changes. I didn't have any peppers that day so I substituted a slice celery rib and I added a 14 oz can of creamed corn after softening the vegetables. Instead of 3 c water used 2 c water 1 chicken broth 3/4 cup skim milk powder. And reduced the potato flakes to 1 c. It was very good. Will make this again. You probably don't need to change anything in the original recipe but I think that the creamed corn helps and I would use whatever broth you have on hand for part of the water required. Read More
(29)
Rating: 5 stars
11/10/2005
I made this for the entire staff of the hotel I used to work for and everyone loved it. I made it again and froze it individual serving sizes. It is so flavorful. Read More
(15)
Rating: 5 stars
01/14/2005
This was really good. I refuse to eat potato flakes so I added 3 finely diced yukon gold potatoes and some extra cheese and some flour to thicken it up. I also added some left over grilled chicken. Delicious! Read More
(14)
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Rating: 5 stars
07/23/2012
I really liked this creamy soup. Just the right amount of ingredients and taste! Read More
(12)
Rating: 4 stars
08/28/2005
Great when fresh but doesn't freeze very well. Read More
(12)
Rating: 5 stars
01/05/2004
This was awesome!!! I used canned carrots to speed up the cooking process. I always make large amounts of soup when i cook. I made this recipe to yield 30 servings. I used Paprika instead of Cayenne only because i had it in the house and Cayenne is VERYexpensive. To all you soup makers:ALWAYS STICK TO THE RECIPE MEASURES! IT IS VERY IMPORTANT.Sometimes a soups consistancy changes as you cook wait until the finished product then add whatever you think you have to add. Its dissapointing to "botch" up a batch of soup but thats how you learn. Karl Buffalo NY. Read More
(8)
Rating: 5 stars
08/29/2003
My husband & I really liked the recipe w/ a few changes. Because we thought it should be a bit thicker I used 2 - 16 oz. bags of frozen corn & 1/2 c. more pot. flakes. (I used buds which work just as well. Next time I will add 1 can of cream of corn soup as well. Otherwise delicious & easy. Read More
(7)
Rating: 3 stars
02/18/2009
This is good but sort of bland. Read More
(4)