Easy Corn Chowder
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
- In a large stockpot over medium heat, melt ¼ cup butter.
- Add 6 slices bacon (cut into small pieces) and ½ onion (finely diced). Cook for 8–10 minutes, stirring occasionally, until the bacon is cooked and the onions are soft and translucent.
- Stir in 1 tablespoon minced garlic and cook for about 30 seconds until fragrant.
- Add 5 cups chicken broth, 1 can whole corn, 1 can cream style corn, 2 russet potatoes, ½ teaspoon thyme, 1 teaspoon salt, and 1 bay leaf. Stir to combine.
- Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered for 15–20 minutes until the potatoes are tender.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1 cup heavy whipping cream until smooth.
- Stir the cornstarch mixture into the soup and cook for 3–5 minutes, stirring frequently, until the chowder thickens.
- Remove the bay leaf. 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
