Quick Corn Chowder is a tasty, filling soup recommended by Diane Brewster of Highland, New York. "When my husband and I decided I'd stay home with our new baby, his salary had to be stretched pretty thin," Diane recalls. "I became an expert at preparing meals with more 'sense' than dollars!"
“This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original!” Kendra Doss - Smithville, Missouri
“Ramen Corn Chowder tastes as good as if it simmered for hours, but it’s ready in 15 minutes,” writes field editor Darlene Brenden of Salem, Oregon. “I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits.”
"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."
No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of this satisfying chowder from Sarah McClanahan of Raleigh, North Carolina in no time. Canned corn and crab blend beautifully in the creamy colorful soup, she says. "It's truly one of the best I've ever tasted."
Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."
THIS RECIPE has been a favorite in our family for years. Now that we have an empty nest, I took it upon myself to cut the recipe down to serve two so we can still enjoy it. The jalapeno adds a little zip and color!
-Mildred Sherrer, Bay City , Texas