Corn Chowder Soup, Little Granddaddy's (1 serving is 2 cups)
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 206.8
- Total Fat: 9.8 g
- Cholesterol: 27.9 mg
- Sodium: 806.6 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.0 g
- Protein: 4.9 g
View full nutritional breakdown of Corn Chowder Soup, Little Granddaddy's (1 serving is 2 cups) calories by ingredient
Introduction
This soup is fantastic. My father-in-law makes it every year whenever we have a family gathering. It took 15 years of marriage to his son to finally share the recipe with me. I've been making it for almost 6 years now and my family loves it! This soup is fantastic. My father-in-law makes it every year whenever we have a family gathering. It took 15 years of marriage to his son to finally share the recipe with me. I've been making it for almost 6 years now and my family loves it!Number of Servings: 10
Ingredients
-
4 tablespoons of butter
1 medium onion, chopped
1 medium green bell pepper, chopped (about 1 cup)
3 whole jalapenos, chopped
1 stalk of celery, chopped
1/3 cup of flour
3 cans (11 oz each) mexicorn - undrained
2 1/2 cans (14.5 oz each) chicken broth
1 1/2 cups of Half & Half whipping cream
1/2 teaspoon thyme leaves spice
optional: salt & pepper to taste
Directions
In a large saucepot over low heat, melt butter. As you get them chopped, add onion, peppers and celery. Cook 5 minutes, stirring occasionally, until vegetables are soft but not brown. Stir in flour and mix well. Cook 1 more minute.
Add corn, chicken broth, cream and thyme to saucepot. Cover and bring to a high boil. As soon as it starts boiling, uncover and cook 20 more minutes, stirring occasionally.
Makes 10 2-cup size bowls of delicious soup!
** some substitutions: you can use heavy whipping cream instead of half and half. Adjust the amount of jalapenos to make hotter or milder to your taste. This amount is perfect for my family. Salt, pepper or Texas Pete are some good items to have on hand in case anyone would like to add to their individual bowl. **
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE737.
Add corn, chicken broth, cream and thyme to saucepot. Cover and bring to a high boil. As soon as it starts boiling, uncover and cook 20 more minutes, stirring occasionally.
Makes 10 2-cup size bowls of delicious soup!
** some substitutions: you can use heavy whipping cream instead of half and half. Adjust the amount of jalapenos to make hotter or milder to your taste. This amount is perfect for my family. Salt, pepper or Texas Pete are some good items to have on hand in case anyone would like to add to their individual bowl. **
Number of Servings: 10
Recipe submitted by SparkPeople user ANNE737.
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