Triple-Corn Chowder

Recipe created by SheKnows on Apr 27, 2011
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Prep: 10 min
Cook Time: 10 min
Total: 20 min
Serving: 2 Servings

Ideally, this triple-corn chowder should be made with fresh, seasonal corn cut right off the cob. However, because this dish’s hearty and comforting flavor works wonders on a cold and chilly winter’s night, feel free to make it out of season with frozen corn instead.

Ingredients

1 cup fresh or loose-pack frozen whole kernel corn
1/4 cup chopped sweet red pepper
1/4 cup water
2 tablespoons chopped onion
1 teaspoon instant chicken bouillon granules
Dash pepper
1 cup milk
2 tablespoons yellow cornmeal
1/4 cup chopped cooked ham
Corn chips to garnish

Directions

Place the corn, sweet red pepper, water, onion, bouillon granules, and pepper into a small soup pan and bring to a boil.
Once boiling, reduce the heat to medium-low and cook, covered, for 5 minutes.
In the meantime, place the milk and the cornmeal into a small bowl and mix well until blended.
Pour the milk mixture into the soup pot and stir to combine. Bring to a simmer and cook for 1 minute. Add the ham and cook for an additional 2 minutes. Serve hot topped with corn chips.