63 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 14
  • 3 Rating Star 5
  • 2 Rating Star 1

Creamy chowder loaded with cheese and corn. Serve with warm bread and you have got a wonderful meal.

Servings:
6
Max Servings:
6
Advertisement

Ingredients

Directions

  • Using a saute pan over medium heat, saute onion in butter until tender.

    Ads will not print with your recipe
  • Add flour and stir, it will form a paste like consistency.

  • Add milk and stir until thickened. Add corn, cheese and season with salt and pepper.

  • Heat through, until the cheese melts and then serve hot.

Nutrition Facts

396.75 calories; 14.87 g protein; 41.91 g carbohydrates; 20.61 g fat; 63.35 mg cholesterol; 1407.03 mg sodium.Full Nutrition


Reviews (55)

Read All Reviews

Most helpful positive review

Anonymous
01/25/2004
This is a great recipe! Adding and substituting did not mess up the recipe. I used 1 can of creamed corn and 1 regular corn and it worked. I sauted red bell pepper with the onion for color and flavor and it was wonderful. I also added basil and a little garlic. I will use this recipe again-- Thanks for sharing!
(22)

Most helpful critical review

Anonymous
01/20/2011
This soup didn't have very much flavor at all but was edible.
(2)
63 Ratings
  • 5 Rating Star 43
  • 4 Rating Star 14
  • 3 Rating Star 5
  • 2 Rating Star 1
Anonymous
01/25/2004
This is a great recipe! Adding and substituting did not mess up the recipe. I used 1 can of creamed corn and 1 regular corn and it worked. I sauted red bell pepper with the onion for color and flavor and it was wonderful. I also added basil and a little garlic. I will use this recipe again-- Thanks for sharing!
(22)
obrn5050
12/01/2006
My family loved it. I used 6 slices of kraft cheese and also have used some defrosted southern style hash brown potatoes to this....yummy!!!!!!
(16)
Anonymous
12/30/2002
I really enjoyed this chowder. I added some crumbled bacon to sprinkle on top. It was a really crowd pleaser!
(13)
Anonymous
12/22/2003
Fantastic! I added a potato (diced) and bay leaf along with a little hot sauce. Very hearty soup - would make a great recipe when you have your vegetarian friends over and don't know what to cook for them. Imagine having this soup waiting for you in the crockpot when you finish shoveling out from underneath the latest snow storm.
(9)
Anonymous
10/29/2007
Oh this was so delicious! I added potatoes as suggested by others but probably would have liked it just as well without them. This chowder was filling and oh so yummy. I'll definitely make it again!
(8)
Marilyn Woodard Thompson
09/17/2005
This chowder is wonderful! And so easy to make. It is a hearty soup. I used 2 cups of milk and 2 cups of light cream to make it a little richer. That is the only change I made to this recipe. I would proudly serve this to friends and family.
(8)
The Daycare Lady
01/17/2008
Very tasty and what I really like is that this recipe used ingredients that I already had on hand. It didn't last long. My son ate all of it in less than 24 hours. This recipe is a keeper.
(8)
carrieannro
04/29/2008
This soup was delicious. I did add two cloves of minced garlic with the onion. I will definitely make this again.
(8)
Anonymous
08/16/2006
This came out great even though I used skim milk and chedder instead of preccessed cheese. It probably would have been even yummier with whole milk. I doubled the reciepe and added a couple large potatoes cut up pretty small. I was worried the potatoes would add to the cooking time but overall the whole thing took about an hour..not bad! Next time I would do whole milk and mabey a little seasoning. (The chedder DOES seperate but I didnt want my soup to taste like velveta)
(8)