Main St. Market Recipes

Corn Chowder

Warm up on a cold winter's day

Customer Rating: Recipe Rated Three Stars

4 Ratings    3 Comments

Yield: 6 servings



Melt butter in large saucepan. Saute ham 5 minutes and set aside.

Saute onion, celery and green pepper until onion is transparent. Add chicken broth, potatoes, and pepper. Cover and cook over moderate heat about 20 minutes, or until potatoes are just tender.

Add milk, cream, corn, reserved ham and pimientos. Reduce heat and cook until thoroughly heated. Do not boil.

Spoon into bowls and garnish each serving with paprika.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Three Stars

Margaret P

“I've made a similar recipe and used creamed corn instead of whole kernel corn. Adds depth and flavor to the soup. Or if you don't use creamed corn, when soup is done, use an immersion blender to make a slight puree.”

Recipe Rated Three Stars

Michael B

“It's pretty good, but take out the ham and add chicken and it is awesome.. a great idea for leftover chicken.”

Recipe Rated Three Stars

Robert Las Vegas, NV

“ADD Bacon and forget the Ham. ADD Mixture of Fresh Corn and Creamed Corn and it takes this recipe the a higher level. If you need the chowder thicker, add a small amount of corn starch and add it to Chicken Broth at the end!!!”

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Main St. Market Recipes