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Parmesan Corn Chowder Recipe

Parmesan Corn Chowder Recipe photo by Taste of Home

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"My mom made this thick soup when I was young," recalls Michelle Kaiser of Bozeman, Montana. "She passed the recipe on to me with a 'Favorite Recipes Box' she created when I started college. That was 10 years ago, and the dish remains one of my favorites."

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Parmesan Corn Chowder Recipe

Prep: 20 min. Cook: 25 min.

Yield: 7 Servings

20 25 45

Ingredients

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups whole milk
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (6 ounces) shredded Parmesan cheese

Directions

In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into the vegetable mixture. Add corn and cheese. Cook 10 minutes longer or until heated through. Yield: 7 servings.

Nutritional Facts 1 serving (1 cup) equals 277 calories, 14 g fat (9 g saturated fat), 39 mg cholesterol, 911 mg sodium, 29 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Parmesan Corn Chowder in Quick Cooking September/October 2002, p46

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Reviews for Parmesan Corn Chowder

Parmesan Corn Chowder

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Reviewed on Sep. 20, 2012 by ejt325

The cream corn made this soup a little to sweet for me. I also ended up adding a bit of hot sauce and thyme to give it some kind of taste.

Reviewed on May. 11, 2012 by Anonymous

I add a tbsp of Thyme at the end - making this my favorite corn chowder. I made this all winter and will continue through summer into the fall with fresh corn!

Reviewed on Feb. 03, 2012 by PickyKids

I've been making this recipe since it was first published in Quick Cooking. It's one of our favorite soups. I often add diced ham to make it more of a meal for dinner. It's perfect reheated for lunch, too!

Reviewed on Nov. 13, 2011 by tysgirl

My family absolutely loves this soup!!

Reviewed on Oct. 08, 2009 by Jeeper

I made this for a party for my first grader's class. Everyone loved it.