Skillet Corn Chowder
Notes
Recipe Notes
- Add any other veggies you have on hand - fresh, frozen, or canned.
- Add pepper, dried cumin and/or oregano for extra flavor!
Ingredients
½ small onion, diced
2 teaspoons vegetable oil
1 can (15 ounces) can cream style corn
2 cups nonfat or 1% milk
½ cup (2 ounces) cheddar cheese, grated
Directions
- In a large skillet over medium-high heat (350 degrees in an electric skillet) saute onion in oil until transparent.
- Add corn and milk. Stir until mixed together.
- Heat until just bubbly.
- Stir in cheese and serve as soon as melted.
- Refrigerate leftovers within 2 hours.
Notes
- Add any other veggies you have on hand - fresh, frozen, or canned.
- Add pepper, dried cumin and/or oregano for extra flavor!
Comment
I made this with leftover homemade cream corn, added what I had on hand (some potatoes, green chiles, and a little turkey). It was delicious!
This is a great and simple recipe. One of my favorite ways to kick this up a notch is to add a 16oz bag of the frozen "Normandy" mixed veggies (broccoli, carrots, and cauliflower) as well as a bag of frozen peppers--easy to find year round and very limited prep. One bag of each is a good amount for this size recipe. It also scales up really well for a food bank demonstration or large potluck.
This recipe was made for our food pantries. One comment we heard over and over was that it lacked seasoning, so I'd suggest using salt and pepper, and as the other commenters suggested, maybe offering hot sauce or chili powder to go in it. Such an easy and affordable recipe!
This is such an easy recipe and it is just as good without the cheese! I like it with Italian seasoning for extra flavor. For a heartier soup, I like to add 1 cup frozen corn and white beans or chopped potato.
Good recipe and easy. I added 1 diced potato.