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Corn Chowder Soup

 Corn Chowder Soup
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
6 ServingsPrep: 25 min. Cook: 10 min. + cooling

Ingredients

  • 1 medium onion, chopped
  • 6 cups fresh or frozen corn, divided
  • 3 cups reduced-sodium chicken broth, divided
  • 1/2 cup chopped sweet red pepper
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Dash cayenne pepper

Directions

  • Coat a large saucepan with cooking spray. Add onion; cook and stir
  • over medium heat for 4 minutes or until tender. Add 4 cups corn;
  • cook and stir until corn is softened, about 5 minutes. Add 2 cups
  • broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes
  • or until corn is tender. Cool slightly.
  • In a blender, process soup in batches until smooth; return all to the
  • pan. Add the red pepper, rosemary, thyme, pepper, cayenne and
  • remaining corn and broth; cook and stir for 10 minutes or until the
  • corn is tender. Yield: 6 servings (about 1-1/2 quarts).
Nutritional Facts: 1 cup equals 171 calories, 2 g fat (0 saturated fat), 3 mg cholesterol, 61 mg sodium, 38 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchange: 2-1/2 starch.