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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    This cheesy corn dish full of vegetables and rice as well is a tasty treat!

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 55 min


    Options: 1) Add 1/2 cup sliced mushrooms with peppers and onions to saute. 2) Use 8 oz. Velveeta instead of 12 oz. spreadable cheddar cheese, if preferred.

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    Posted On:

    June 29, 2012

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