Recipe Detail

Corn Chowder

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Number of Servings:


  1. 1 sticks - butter
  2. 1 - poblano pepper diced
  3. 1 - red bell pepper diced
  4. 3/4 - sweet yellow onion diced
  5. 1 teaspoons - minced garlic heaping teaspoon
  6. 6 ears - sweet raw corn cut off kernels
  7. 1 cans - cream-style corn
  8. 1 1/2 cups - chicken broth
  9. 1 cups - instant brown rice
  10. 12 ounces - spreadable cheddar cheese
  11. - salt and pepper to taste


Cut kernels from ears of corn; set aside.
In a dutch oven, saute poblano pepper, red bell pepper, onion, and garlic in butter. When vegetables are just tender, add fresh corn and can of cream-style corn.
Turn off burner.
Add chicken broth, brown rice, and cheddar cheese; mix well and sprinkle with salt and pepper.
Place lid on Dutch oven and put in oven to bake at 350° F for 45 minutes.


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