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Corn Chowder


Perfect comfort food for a cold day. It is hearty and rich enough to be served with buttered french bread as a main dish, or as a starter to any meal

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  • 1Q Half and Half
  • 1 pint Heavy Cream
  • 1 Vidalia Onion chopped
  • 2 Potatoes cubed
  • 1 Can Creamed Corn
  • 1 Bag Frozen Sweet Corn
  • 1 Bag Frozen Corn
  • 2T Basil
  • Salt and Pepper to taste


Servings 8
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Average budget


Step 1

Place all ingredients in a large pot on medium heat. Simmer 20 minutes and serve


We like to use different kinds of corn...regular, sweet, yellow, white. We also love this with a piece of fresh crusty bread to dip into the bowl

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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