Monday, October 29, 2012

Easy Corn Chowder

Hubby dearest grew up with a thinner corn chowder than what I am used to. 
This recipe seems to be a nice happy medium for the both of us.
I adapted this from a pampered chef recipe.

Easy Corn Chowder

Unpeeled Red Potatoes
1 cup cubed cooked ham
½ cup diced red bell pepper
½ cup coarsely chopped celery
1 teaspoon butter or margerine
2 tablespoons all purpose flour
1 can (14-14.5 oz) chicken broth
1 can (12 oz) evaporated milk
1 can (15 oz) creamed corn
2 tablespoons sliced chives
Salt and Pepper to taste

  1. Cut potato and ham into ½ inch cubes, set aside
  2. Dice bell pepper. Coarsely chop celery.
  3. Heat butter over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender.
  4. Stir in flour, heat until bubbly
  5. Gradually add broth, evaporated milk, and corn,
  6. Add potatoes, bring to a boil. Reduce heat, cook, uncovered, 10 minutes or until potato is tender.
  7. Remove from heat, stir in chives and season with salt and pepper.


  1. The corn chowder sounds really good. Thanks for sharing at C&C with J&J.

  2. Sounds delicious!! :) Pinned!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  3. My hubby loves chowder and I know he'd love this also.

  4. Thick or Thin, we just love Corn Chowder! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

  5. Oh I love corn chowder - and yours is pretty!! Thanks for sharing at the What's for Dinner link up!