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"Fresh corn gives wonderful appeal to this recipe I got from my sister," relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she shares. "It's also satisfying on a chilly fall or winter day, using frozen or canned corn."
Nutritional Facts 1 serving (1 cup) equals 210 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 656 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Corn Chowder in Taste of Home August/September 1994, p45
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Reviewed on Oct. 02, 2011 by LLCoolJ
Awesome. Smooth tasting. I added ham to this. Just wonderful!
Reviewed on Aug. 09, 2010 by Karla Jacklitch
I made this chowder as soon as I got the magazine many, many years ago. In 1994 my husband and brother came in from a looong day of ice fishing and ate the whole thing! I had homemade fresh bread and they only ate 1 slice of it and wanted MORE chowder!!! And I agree w/them ~ it's EXCELLENT and should be published again! I make it quite often. (I also saw a similar recipe today that called for bacon instead of ham, but I won't try it) :DDEFINITE FIVE STARS!!! (I'd give more if I could)~Makes 2 Qts.
I made this chowder as soon as I got the magazine many, many years ago. In 1994 my husband and brother came in from a looong day of ice fishing and ate the whole thing! I had homemade fresh bread and they only ate 1 slice of it and wanted MORE chowder!!! And I agree w/them ~ it's EXCELLENT and should be published again! I make it quite often. (I also saw a similar recipe today that called for bacon instead of ham, but I won't try it) :D
DEFINITE FIVE STARS!!! (I'd give more if I could)
~Makes 2 Qts.
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