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Quick, easy and tasty!
Heat the soup, half and half, corn and tomatoes in a medium saucepan over medium heat to a boil. Reduce heat to low and cook for 10 minutes.
Stir in onions, season with pepper and serve.
By Deeli from Richland, WA
Peel and dice potatoes to measure 4 cups. Place potatoes, onions, celery, water and salt in saucepan. Bring to a boil; cover and simmer 10-15 minutes or until potatoes are tender. Add corn, butter, milk, parsley, basil and thyme. Heat through. Season to taste with salt and pepper. Makes 6-8 servings. If you like, crisp bacon may be crumbled and sprinkled over the mixture right before serving.
By Robin from Washington, IA
I love home grown Silver Queen corn :)
In soup pot, saute onion in butter. Remove the kernels from corn. Add to onions.
Add milk, bring close to boil. Mix cream with flour and stir into pot. Add cream and bring close to boil. Season with salt and black pepper
Delicious! This recipe was handed down in our family from my great grandmother and we have all made it and loved it!
|Time:||10 Minutes Preparation Time|
30 Minutes Cooking Time
By Jackie from Salisbury, Maryland
I once had corn chowder in a restaurant called Lord Charleys that was absolutely delicious. After many attempts to duplicate the recipe, I've come as close as possible without knowing the exact ingredients used and find it delicious. I hope you too will enjoy it.
By Connie from Cotter, AR
You can also make this on top of the stove it just takes less time and then breast meat wouldnt get stringy. It is however just as good as when you use a slow cooker. The slow cooker is just more convenient when working or on a particularly busy day. I find that this is a great meal when the weather starts to change to fall and the evenings are cool. Enjoy!
Yield: Makes 6 large servings.
I got this recipe from a woman I worked with and could not find any fresh Italian parsley so I used regular parsley and then added a ¼ tsp. of Italian seasoning. I used minced garlic from a jar about 2 Tbsp. I found in the first attempt that the chicken had little flavor and was kind of stringy and rubbery from being cooked in the pot for so long. ( I find that Chicken Breast meat does not fare well during long periods of cooking.) So now I either use boneless skinless chicken thigh meat or I use ground chicken or turkey and brown it like you would hamburger and then just before I put it in the pan I added enough flour to coat the meat and put it in the Crock-Pot after all the other ingredients and then stir. I also added an 1/8 of a tsp. of white pepper.
Another kid-friendly recipe with a great combination of ingredients!
Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.
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Place all ingredients except last 3, in a large kettle and simmer over low heat until potatoes are almost done. Stir in corn and continue simmering for 10 minutes, stirring frequently. add milk to desired consistency. Turn heat off and let stand for 15-20 minutes. Remove bay leaf and serve.
By Robin from Washington, IA
This sounds good and would be quick and simple to make, even for a lunch! I make a corn chowder that is wonderful but more involved. I will definitely give this a try. (09/26/2007)