"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."
"I used to cook for a tearoom, and this rich, sunny-colored chowder was a customer favorite," reports Isabel Kublik of Saskatoon, Saskatchewan. "It's a snap to make in the microwave because there's no scorching."
Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.
Cream gives richness to the canned items that make up this satisfying chowder. "I sometimes make it in the slow cooker, so it can simmer while I finish work around the house," informs Karen Johnston of Syracuse, Nebraska.
From Lansing, Michigan, Lee Deneau writes, “Nothing warms my body and brings back memories of home like a bowl of corn chowder. My mother's recipe was much more time consuming than mine, but I like this one just as well.” With lots of corn, bacon and potatoes, the soothing soup will fill you up on chilly days.
Here in the "Cornhusker State", we make lots of dishes with corn! Even my kids love this soup, I've discovered. Although we live in the city, we love to spend time at my parents' cabin on a lake surrounded by farms and cornfields.