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“This is great for those times when you rush home from work, kick off your shoes, roll up your sleeves and have a wonderful pot of nourishing, hot chowder in no time ! I've included 2 other variations to also try. This is from BHG Comfort foods edition, circa 1992.”

Ingredients Nutrition


  1. In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
  2. Bring to boiling:reduce heat.
  3. Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
  4. Stir together milk and flour.
  5. Stir into corn mixture.
  6. Cook and stir till thickened and bubbly.
  7. Cook and stir for 1 minute more.
  8. Stir in dried beef.
  9. If desired, garnish each serving with corn nuts or chips.
  10. For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
  11. For Mexican Corn Chowder:
  12. Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
  13. Add 1 7-ounce can diced tomatoes, cut up.
  14. 3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
  15. Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.

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