Corn Chowder (a Light Recipe)

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Corn Chowder (a light recipe)

Sharon Colyer


This recipe is from Better Homes and Gardens - Family Favorites Made Lighter. My husband usually makes this. We haven't made any homemade soups, yet this year. I am getting anxious to do so. Enjoy!

pinch tips: How to Fold Ingredients




Makes 4 servings


40 Min


30 Min


Stove Top


4 medium
ears fresh corn or 1 (10 oz) package frozen whole kernel corn
1/2 c
cubed, peeled potato (1/2 medium)
1/2 c
onion, chopped (1 medium onion)
1/3 c
1 tsp
instant chicken bouillon granules
1/4 tsp
dried thyme
1/8 tsp
white or black pepper
1 1/2 c
skim milk
2 Tbsp
nonfat dry milk powder
2 Tbsp
all-purpose flour
1/4 c
skim milk
1 Tbsp
cooked bacon pieces

Directions Step-By-Step

If using fresh corn, use a sharp knife to cut off the kernel tips from the ears of corn, then, scrape the cobs with the dull edge of the knife. (You should have 2 cups of corn.)
In a large saucepan combine fresh or frozen corn, potato, onion, water, bouillon granules, and pepper. Bring to a boil; reduce heat. Cover, and simmer, about 10 minutes, or until corn and potatoes are just tender, stirring occasionally. Stir in the 1 1/2 cups of milk.
In a small mixing bowl, stir together, the dry milk powder and flour. Gradually, stir in the remaining 1/4 cup milk, until smooth. Stir the milk-flour mixture into the corn mixture. Cook, and stir, until mixture is thickened and bubbly. Cook, and stir, for 1 minute more. Ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 servings.

About this Recipe

Course/Dish: Chowders, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy