Corn Chowder Recipe
Corn chowder recipe is easy to make with creamed corn, potatoes and delicious seasonings. You can make it on the stove top in 30 minutes.
Servings: 6
Cost: $9.47, $1.58 per Serving
Ingredients
- 1 can whole corn (15 oz can - drained)
- 1 can cream style corn (15 oz can)
- ¼ cup butter
- 2 Russet Potatoes ( peeled and diced into small pieces)
- ½ onion (finely diced)
- 1 tbsp minced garlic
- ½ tsp thyme
- 1 tsp salt
- 1 bay leaf
- 6 slices bacon (cut into small pieces)
- 5 cups chicken broth
- 1 cup Heavy whipping cream
- 2 tbsp cornstarch
Instructions
- Melt the butter in a large stockpot over medium heat.
- Add the bacon and onion. Cook for 8–10 minutes, stirring occasionally, until the bacon is cooked and the onion is soft and translucent.
- Stir in the garlic and cook for about 30 seconds, until fragrant.
- Add the chicken broth, drained whole-kernel corn, cream-style corn, potatoes, thyme, salt, and bay leaf. Stir to combine.
- Bring to a boil, then reduce the heat to medium. Simmer uncovered for 15–20 minutes, until the potatoes are tender.
- In a small bowl, whisk the cornstarch and heavy whipping cream until smooth.
- Stir the cream mixture into the soup. Cook for 3–5 minutes, stirring frequently, until the chowder thickens.
- Remove the bay leaf and serve warm.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 437kcal | Carbohydrates: 34g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1545mg | Potassium: 545mg | Fiber: 2g | Sugar: 5g | Vitamin A: 902IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg
