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20 minute dinner recipes

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Corn & Pepper Chowder


From EatingWell:  March/April 1995

Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a teaspoon of oil until lightly browned.

3 servings, 1 1/3 cups each | Active Time: 15 minutes | Total Time: 15 minutes



  1. Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat.
  2. Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper.


Per serving : 122 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 6 mg Cholesterol; 20 g Carbohydrates; 6 g Protein; 2 g Fiber; 764 mg Sodium; 324 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 reduced-fat milk