Name: Summer Corn Chowder
Total time: 45 min
Ingredients: 2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn (2 cups); 1 14 ounce can vegetable broth; 1 12 ounce package frozen shelled sweet soybeans (edamame), one 10-ounce package frozen baby sweet peas; 1 large onion, chopped (1 cup); 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed; ½ teaspoon salt; ¼ - ½ teaspoon ground white or black pepper; 1 14.75 ounce can no-salt-added cream-style corn; 1 cup cubed lean cooked ham or cooked turkey ham; ⅔ cup fat-free milk; 1 teaspoon Worcestershire sauce; Fresh marjoram or oregano sprigs (optional)

In a large saucepan bring fresh or frozen corn, broth, edamame, onion, the 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and white pepper to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until corn and onion are tender. Stir in undrained cream-style corn, ham, milk and Worcestershire sauce. Heat through.

If desired, garnish each serving with a fresh marjoram sprig. Makes 6 (1-1/3-cup) main-dish servings.

Tuna Corn Chowder:

Prepare as directed above except; omit ham. Stir in one 6-ounce can tuna, drained and broken into chunks, with cream-style corn.

Clam Corn Chowder:

Prepare as directed above except; omit ham. Stir in one 6.5-ounce can minced clams, undrained, with cream-style corn.

Crab Corn Chowder:

Prepare as directed above except; omit ham. Stir in one 6-ounce can crabmeat, drained, flaked and cartilage removed, with cream-style corn.

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Summer Corn Chowder

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Tuna Corn Chowder:

Clam Corn Chowder:

Crab Corn Chowder:

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Summer Corn Chowder

Gallery

Recipe Summary

Ingredients

Directions

Tuna Corn Chowder:

Clam Corn Chowder:

Crab Corn Chowder:

Nutrition Facts

Reviews

All Reviews for Summer Corn Chowder