Midwest Corn Chowder | Midwest Living

Midwest Corn Chowder

Midwest Corn Chowder

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  • Yield: 4 side-dish servings
  • Start to Finish 25 mins

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This corn chowder is made healthy by using fat-free milk. It's a great side dish for grilled meats or chicken.


  • 1 10 - ounce package frozen whole kernel corn
  • 1/2 cup cubed, peeled potato (1/2 medium)
  • 1/2 cup chopped onion (1 medium)
  • 1/3 cup water
  • 1 teaspoon instant chicken bouillon granules
  • 1/8 teaspoon white or black pepper
  • 1 1/2 cups fat-free milk
  • 2 tablespoons non-fat dry milk powder
  • 2 tablespoons all-purpose flour
  • 1/4 cup fat-free milk
  • 1 tablespoon cooked bacon pieces


  1. In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
  2. In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces. Makes 4 side-dish or 2 main-dish servings.

Nutrition Facts

(Midwest Corn Chowder)

sodium (mg) 373, fiber (g) 2, chol. (mg) 4, carb. (g) 31, vit. C (mg) 9, Fat, total (g) 1, cal. (kcal) 158, vit. A (RE) 41, calcium (mg) 192, pro. (g) 8, iron (mg) 1

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