Corn Chowder Recipe


  • 1 ½ tbsp cornstarch

  • 2/3-cup low fat milk

  • 1 16 oz bag frozen combination broccoli, corn and red peppers

  • 1 15 oz can cream style corn

  • ½ cup thinly sliced scallions

  • 1 cup canned chicken broth

  • ¼ tsp cumin

  • ¼ tsp pepper


Dissolve cornstarch in milk in a large saucepan. Add veggies, broth and cumin. Bring to boil, stirring often. Reduce heat to medium-low. Simmer until vegetables are tender, 10-15 minutes. Add pepper to taste, and then serve.

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