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Midwest Corn Chowder **


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  • 1 10 oz. frozen whole kernel corn
  • 1/2 c cubed potato
  • 1/2 c chopped onion
  • 1/3 c water
  • 1 tsp instant chicken bouillon granules
  • 11/2 c skim milk
  • 2 T non-fat dry milk powder
  • 2 T flour
  • 1/4 c skim milk
  • 1 T cooked bacon pieces


Servings 4


Step 1

Stir together corn, potatoes, onion, water, bouillon. Boil; reduce heat. Cover and simmer 10 minutes, until corn and potatoes are tender; stirring occasionally. Stir in 1 1/2 cups milk. In small bowl stir together dry milk and flour; gradually add 1/4 c milk; stirring until smooth. Add to corn. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Sprinkle bacon on top when served.

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