Home Recipes Browse Recipes Corn Chowder Casserole
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 239 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 770 mg 32%
Total Carbohydrate 33 g 11%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 11 g
Vitamin A 25% • Iron 6%
Vitamin C 80% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Corn Chowder Casserole

Be the first to write a review
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

12 Oz "C" size potatoes, quartered
1 Tbsp olive oil
1 yellow onion, diced
7 Oz H-E-B Diced 3 Color Bell Peppers, diced
1 medium jalapeño, diced and seeded
2 garlic, minced
3 cup(s) frozen corn kernels
1 Tsp salt
1 Tsp black pepper
20 1/2 Oz H-E-B Select Ingredients Condensed Potato Soup
2 cup(s) shredded cheddar cheese
1 cup(s) crispy fried onions
Check All
Uncheck All
Add to List

Instructions

1
Preheat oven to 375°F.
2
Place potatoes in a microwave safe bowl and cover with plastic wrap; poke a hole to vent. Cook on high for 3 to 4 minutes or until potatoes are soft but not mushy.
3
Place a large skillet on medium high heat. Once hot add oil, onion, bell peppers, jalapeño, and garlic. Cook 1 minute then add corn and season with salt and pepper.
4
Add potato soup and potatoes; stir to combine. Pour into a medium size casserole dish and top evenly with shredded cheese and fried onions.
5
Bake 25 minutes or until bubbling around edges and cheese is melted.
Save recipe Save recipe  
Add to List Add to List View Lists
Email
Print Print

more recipes like this

Chicken, Black Bean & Corn Chowder
Save recipe
Shrimp Potato & Corn Chowder
Save recipe

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
Terms & Conditions Review Guidelines
{{state.lastResponse.streamInfo.approvedCommentCount}} Reviews
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}
Load more reviews