Southwest Shrimp and Corn Chowder [RECIPE]

Southwest Shrimp and Corn Chowder

Pair the creamy goodness of your favorite chowder with yummy Southwestern spice for a quick, tasty, heartwarming meal. (Photo by Jathan Fink, Jadeworks Entertainment)

With winter coming in fast and temperatures dropping across the country, we’re always on the lookout for something warm and tasty, and this dish hits the spot. Thick and creamy, with loads of veggies and mouthwatering spice, we know you’re going to love our Southwest Shrimp and Corn Chowder. Serve them up with warm crusty bread or gooey, cheesy quesadillas for a complete meal.  Read more of this post

Cheesy Corn and Ham Chowder [RECIPE]

Cheesy corn and ham chowder

When you’re craving yummy comfort food, try our cheesy corn and ham chowder.
(Photo by Jathan Fink, Jadeworks Entertainment)

When summer is nearing its end, I start craving soup! This one-pot wonder takes a bit of prep time because of all the chopping you have to do, but it is well worth it. It combines all my favorite things (including bacon, ham, fresh veggies and cheese) into one creamy, comforting chowder. Serve in big mugs, oversized bowls or hearty bread bowls, and you’ve got the recipe for an awesome way to start the autumn season. Now bring on the cold! Read more of this post

Chicken Corn Chowder with Poblano Chilies [RECIPE]

Chicken Corn Chowder with Poblano Chilies

Our Chicken Corn Chowder with Poblano Chilies is a spicy and delicious way to beat the cold. (Photo by Jathan Fink, Jadeworks Entertainment)

If it is chilly outside, it’s a safe bet I’m in the kitchen cooking up one of my favorite soups. I’ve always been a big chowder fan, but sometimes clams aren’t available or I’m craving something a little spicy. That’s when my chicken corn chowder with poblano chilies is just the ticket! Packed with healthy veggies and lots of flavor, this recipe will be on the table in less than 30 minutes, which makes it perfect for a quick lunch on a cold day. Read more of this post

Summer Corn Chowder

Summer Corn Chowder

Filled with sweet corn, smoky jalapenos and refreshing cilantro, our Summer Sweet Corn is spicy and delicious.

Light enough for summer, but tasty enough to eat anytime, our Summer Corn Chowder delivers a cornucopia of flavor. Sweet corn, smoky jalapenos, and refreshing cilantro combine to create a succulent soup perfect for lunch or dinner. Serve on its own with crackers, crusty bread, or with your favorite sandwich or salad.

PREP: 10 minutes
COOK: 35 minutes


  • 4 ears of fresh corn or one 10-ounce package frozen whole kernel corn (2 cups)
  • 1 15-ounce can of Mexican corn blend
  • 2 tablespoons heavy cream
  • 2 cups chicken broth
  • 1 14.5-ounce can baby sweet peas
  • 2 jalapenos, seeded and chopped
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon ground white or black pepper
  • 1 1/2 pound ham steak, trimmed of fat and cubed (about 2 cups)
  • 1/4 cup cilantro, chopped
  • 2/3 cup fat-free milk or one 5-ounce can evaporated fat-free milk (2/3 cup)
  • 1 teaspoon Worcestershire sauce
  • Fresh cilantro sprigs (optional)


  1. If using fresh corn, remove husks and discard. Use a vegetable brush to remove silks; rinse corn. Holding each ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
  2. In a blender, mix can of Mexican corn blend and heavy cream. Pulse until creamy and smooth, set aside.
  3. In a large saucepan, bring fresh or frozen corn, broth, peas, onion, jalapenos, 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and pepper to boiling; reduce heat. Simmer the chowder, covered, for 5 to 7 minutes or until corn and onion are tender.
  4. Meanwhile, in a large skillet, preferably cast iron, cook ham over medium heat until cooked through, about 5 minutes; remove from heat.
  5. Stir creamed corn, ham, cilantro, milk and Worcestershire sauce into chowder. Simmer for 25 minutes. If you like, garnish each serving with a fresh cilantro sprig.

YIELDS: 6 (1 1/3-cup) main-dish servings

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