Corn Chowder Soup Recipe

Name: Corn Chowder Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 Tbsp. unsalted margarine; 1 medium yellow onion, finely chopped; 1 stalk celery, finely chopped; 1/4 small green pepper, chopped; 1/2 tsp. paprika; 1 c. low sodium chicken broth; 2 c. fresh or frozen whole kernel corn; 1 c. skim milk; 1 1/2 tsp. lemon juice; 1/8 tsp. black pepper

Servings: persons

1 Tbsp. unsalted margarine
1 medium yellow onion, finely chopped
1 stalk celery, finely chopped
1/4 small green pepper, chopped
1/2 tsp. paprika
1 c. low sodium chicken broth
2 c. fresh or frozen whole kernel corn
1 c. skim milk
1 1/2 tsp. lemon juice
1/8 tsp. black pepper

1
In a large saucepan, melt margarine over medium heat.
2
Add onion, celery and green pepper.
3
Cook, uncovered, for 5 minutes or until vegetables are soft.
4
Blend in flour and paprika; cook, stirring for 3 minutes.
5
Gradually stir in chicken broth and cook until thickened, stirring constantly.
6
Cook 3 to 5 minutes or until comes to a boil.
7
Add corn; cover and cook for 5 minutes. Stir in milk, lemon juice and pepper.
8
Reduce heat to low and heat soup to serving temperature.
9
Do not boil, mixture will curdle.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. unsalted margarine, 1 medium yellow onion, finely chopped, 1 stalk celery, finely chopped, 1/4 small green pepper, chopped, and more.

Yes, Corn Chowder Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chowder Soup

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