Dick Clark's Cajun Corn Chowder

6
Servings
2h
Prep Time
20m
Cook Time
2h 20m
Ready In


"I ate at American Band Stand, it was a really good pantry dish, could make this veg by subbing veggie broth, mine wasn't thick if you wish a thicker chowder add a can of creamed corn, it's not in the recipe but I did it"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (329.5 g)
  • Calories 154.9
  • Total Fat - 2.9 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 31.9 mg
  • Sodium - 760.8 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 3 g
  • Sugars - 3.8 g
  • Protein - 15.7 g
  • Calcium - 254.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.2 mg

Step 1

Combine milk, chicken broth, frozen corn, canned Mexicorn, and roasted peppers in large sauce pan. Add selected spices.

Step 2

Sauté onion and celery in butter until tender. Add to soup and simmer 10 to 15 minutes. Let stand 1 to 2 hours. Reheat and serve.

Tips & Variations


No special items needed.

Related