Sentry Foods Recipes

Corn Chowder

Warm up on a cold winter's day

Customer Rating: Recipe Rated Four and a Half Stars

3 Ratings    3 Comments

Yield: 6 servings


3 tablespoons butter or margarine
1 cup diced cooked ham
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green or red pepper
2 cups chicken broth
1 cup diced potatoes
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup heavy cream
1 can (17 ounces) whole kernel corn
1 jar (2 ounces) sliced pimientos, drained


Melt butter in large saucepan. Saute ham 5 minutes and set aside.

Saute onion, celery and green pepper until onion is transparent. Add chicken broth, potatoes, and pepper. Cover and cook over moderate heat about 20 minutes, or until potatoes are just tender.

Add milk, cream, corn, reserved ham and pimientos. Reduce heat and cook until thoroughly heated. Do not boil.

Spoon into bowls and garnish each serving with paprika.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four and a Half Stars

Brigid N Hartland, WI

“Great recipe. I used bacon instead of ham, used just a bit of red pepper, doubled the recipe and thickened it with a bit of flour. Turned out great! A meal in itself!”

Recipe Rated Four and a Half Stars

Anon. Waterford, MI

“Yummy recipe, I used bacon instead of ham and put in 1 can of creamed corn, will do it again soon. Maybe today :)”

Recipe Rated Four and a Half Stars

Janine B Cocoa, FL

“Great Corn Chowder Recipe. I did add some corn starch for a little thickness. Some people are unable to eat from the green pepper family, so I suggest to omit them, and use a medium to large chopped red tomato or a small can of diced tomato and the liquid (14.5 oz or less). It makes a great chowder also. Ham or bacon, or both, works fine in the recipe. Bon appetit.”

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