Corn Chowder

  • 0:25 TIME
  • 32 Portions



Butter, unsalted, or margarine4 oz
Onion, finely chopped1.5 cup
Green bell pepper, finely chopped2 cup
Red bell pepper, finely chopped2 cup
Water, hot1 gal
Milk, full fat2 qt
Minor's Chicken Base 12 x 1 pound0.25 cup
Creamed corn2 lb
Roux1 lb

Corn kernels, roasted, for garnish                                                                                                                                        2 lb


  1. In soup kettle, melt butter, or margarine. Add onions, green and red bell peppers, sauté 3-4 minutes.
  2. Add hot water, milk, Chicken Base and creamed corn. Heat to 190°F. reduce heat. Slowly add roux, stirring constantly. Gently boil approximately 2-4 minutes.
  3. Garnish with roasted corn kernels.

       Optional garnish: fried tortilla chips, fried onions, cilantro leaves.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy638 kcal
Protein11 g
Fats, total16 g
Carbohydrate, total115 g
Sugars, total38 g
Fats, saturated3 g
Fiber, total dietary4 g
Sodium3305 mg
Calcium240 mg
Cholesterol18 mg
Iron2 mg
Vitamin C21 mg
Vitamin D2 IU