Double Corn and Cheddar Chowder

Maryann Markano Wilmington, DE

Prep. Time: 10 Minutes
Cooking Time: Hours


  • 1 Tbsp. butter or margarine
  • 1 cup onions, chopped
  • 2 Tbsp. all-purpose flour
  • cups fat-free, reduced-sodium chicken broth
  • 16-oz. can creamed corn
  • 1 cup frozen corn
  • ½ cup finely chopped red bell peppers
  • ½ tsp. hot pepper sauce
  • ¾ cup shredded, reduced-fat, sharp cheddar cheese
  • freshly ground pepper to taste, optional

Ideal Slow Cooker Size: 4-Quart


  1. In saucepan on top of stove, melt butter or margarine. Stir in onions and sauté until wilted. Stir in flour. When well mixed, whisk in chicken broth. Stir frequently over medium heat until broth is thickened.
  2. Pour into slow cooker. Mix in remaining ingredients except cheese.
  3. Cook on Low 4½ hours. About an hour before the end of the cooking time, stir in cheese until melted and well blended.

Per Serving: 200 calories (60 calories from fat), 7g total fat (4g saturated, 0g trans), 20mg cholesterol, 530mg sodium, 25g total carbohydrate (2g fiber, 5g sugar), 12g protein, 20%DV vitamin A, 20%DV vitamin C, 20%DV calcium, 8%DV iron.


You may also add a cup of cooked white or brown rice during the last hour if you like.