Triple-Corn Chowder

Triple-Corn Chowder

  • 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


  1. Place the corn, sweet red pepper, water, onion, bouillon granules, and pepper into a small soup pan and bring to a boil.
  2. Once boiling, reduce the heat to medium-low and cook, covered, for 5 minutes.
  3. In the meantime, place the milk and the cornmeal into a small bowl and mix well until blended.
  4. 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.

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