Quick and easy Popcorn Chowder is given a fun topping and suddenly becomes kid friendly! I’ve been making this same corn chowder recipe for my family for years. It’s very cheesy and creamy. Perfect for the end of summer corn harvest or any cool day! Sprinkle a few popcorn puffs on top before serving to your little ones.
This makes a large pot so you might have enough to freeze!
- 1 stick of butter
- 2 small onions diced
- 1 red bell pepper diced
- 3 cloves of garlic, crushed and minced
- 1/2 c flour
- 8 c milk
- 6 ears of corn (or 4 cans drained or 2 lbs frozen) cooked and cut off the cob
- 2 c shredded colby jack cheese
- Popcorn to garnish
- Melt butter in a large soup pot over medium heat, then saute onions until they start to soften. Add red bell pepper and cook for a few minutes before adding garlic.
- Sprinkle flour over veggies and stir until evenly covered and butter is soaked up. Continue stirring for 2-5 minutes until raw flour is cooked but it’s not brown. Sprinkle with fresh ground pepper.
- Add milk in small amounts, about 1/4-1/2 cup at at time, whisking consistantly to avoid clumps. Continue adding milk slowly and you will see a thick soup fill the pot. If you add too much milk at once it will not be thick!
- Add corn and stir occasionally for about 10 minutes.
- Turn off heat and stir in cheese.
- Garnish with unsalted popcorn.