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Hearty Corn Chowder

Hearty Corn Chowder

Serves: 16

Hands On Time: 

Total Time: 


6 tablespoons (3/4 stick) butter or margarine
2 cups chopped carrots
2 cups chopped celery
2/3 cup finely chopped onion
6 tablespoons all-purpose flour
4 cups water
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 (11-ounce) cans kernel corn with red and green peppers
5 cups shredded sharp cheddar cheese
2 (12-ounce) cans evaporated skim milk
1 pound smoked sausage, cut into 1/4-inch slices
Chopped fresh parsley for garnish (optional)


In a large pot over medium-high heat, melt butter. Add carrots, celery and onion and saute until soft, 5 to 10 minutes. Stir in the flour; slowly add the water, stirring constantly, until thick and bubbly. Stir in salt, celery salt, paprika, pepper and corn.

Reduce heat and cover. Simmer, stirring occasionally, 20 minutes. Gradually stir in cheese until it is all melted. Stir in evaporated milk. Add sausage. Cook, stirring occasionally, until warmed through.

Serve warm, divided into soup bowls. If desired, garnish each bowl with a sprinkling of parsley.



Per serving: 357 calories (percent of calories from fat, 62), 17 grams protein, 17 grams carbohydrates, 2 grams fiber, 25 grams fat (13 grams saturated), 70 milligrams cholesterol, 914 milligrams sodium.

About the recipe

A rich corn chowder with exquisite flavors from smoked sausage, cheese, and corn. Your taste buds will thank you later! 

If you can't find canned corn with red and green peppers, such as Green Giant's Mexicorn, you can substitute 2 (11-ounce) cans corn (or 4 cups frozen corn kernels) plus 1/2 red bell pepper, chopped, and 1 jalapeno pepper, seeded and chopped.

Recipe courtesy of Marist School.