Filling And Corn Chowder Recipe

Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty and filling, perfect for a chilly weeknight meal in front of the fire. This recipe uses frozen corn, so you can serve this soup year-round if desired. Substitute fresh corn if it's in season--if you like soup in the heat of august, that is. Serve corn chowder in a bread bowl for a full meal. And check out the variations using bacon, ham, lobster, crab or potatoes that make corn chowder even more of a meal all on its own. Corn chowder can be frozen up to two months if you want to make a big batch and have it on hand.