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Delicious Corn, Potato and Bell Pepper Chowder

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“My family loves this soup, it's very filling so you might just want to serve this as a main meal with crusty bread and maybe a small side salad, the cayenne is optional I like to add it in :)”

Ingredients Nutrition

  • 1 medium onion, chopped
  • 1 -2 tablespoon minced fresh garlic (I use two)
  • 4 tablespoons butter (can use a little less)
  • 2 (14 1/2 ounce) cans cream-style corn
  • 4 cups whole kernel corn, canned is fine
  • 4 potatoes, peeled and diced (or use as many as desired)
  • 1 (14 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10 ounce) can sliced mushrooms, drained
  • 3 cups half-and-half or 3 cups whole milk
  • 1 small medium green bell pepper, seeded chopped
  • 1 small red bell pepper, seeded and chopped
  • 12 lb bacon, cooked and crumbled (or to taste)
  • salt & fresh ground pepper (to taste, I use seasoned salt)
  • 1 pinch cayenne pepper (optional or to taste)
  • grated parmesan cheese (optional)


  1. In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
  2. Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
  3. Stir in half and half.
  4. Add green and red bell peppers.
  5. Season with salt, black pepper and cayenne pepper (if using).
  6. Simmer for 45 minutes or until veggies are tender.
  7. Garnish with cooked bacon then sprinkle with parmesan cheese if desired.

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