- 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.
- 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
- 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.