skip to main content
Corn Chowder with Parmesan Croutons

Corn Chowder with Parmesan Croutons

In this creamy chowder, tender cubes of potato simmer with golden corn, pungent garlic and refreshing chives.

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4


  • 1 cup Kellogg's® Crispix® cereal Buy Now
  • 1 teaspoon vegetable oil
  • 1/4 cup grated Parmesan cheese, divided
  • 3 cups reduced-sodium chicken broth
  • 2 medium red potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 1 1/2 cups frozen whole kernel corn
  • 2 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 1 can (12 oz.) evaporated fat-free milk
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh chives or sliced green onions


1. Place KELLOGG'S CRISPIX cereal in 1-quart, zipper-type plastic bag. Drizzle oil over cereal. Add 1 tablespoon of the Parmesan cheese. Close bag and gently toss until evenly coated. Spread in shallow baking pan. Bake at 350° F for 5 minutes or until browned. Cool completely.

2. In medium saucepan combine broth, potatoes, corn, garlic and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 5 to 7 minutes or until vegetables are tender. Do not drain.

3. Meanwhile, in small bowl whisk together milk, flour and remaining 3 tablespoons Parmesan cheese. Gradually stir into vegetable mixture. Cook and stir until boiling and slightly thickened. Stir in chives. Cook and stir for 1 minute more. Ladle into serving bowls. Sprinkle with cereal mixture.

Nutrition Label