This recipe for Cream-Colored Corn Chowder is so simple and it only cooks on the stove for 25 minutes. Every chilly night you will want to cook this soothing and tasty soup!




6 cups chicken bouillon soup base, follow directions

1 cup cream

2 cans cream corn

sea salt, to taste


In a 6-quart saucepan, boil the bouillon to a boil. The cream corn is to bubble for 25 minute with the cover on. After the cream corn bubbles be sure to add the cream and remember to cook together for 5 more minutes. Remove from stoves heat and let sit 5 minutes before serving. Season with sea salt to taste. If desired, top with hot sauce or cayenne for a little spice.

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