Corn Chowder
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
6
-
Calories
460 kcal
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Course
Main Course, Soup
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Cuisine
American
Corn Chowder
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Creamy Corn Chowder that's loaded with corn, bacon, celery, carrots, chicken, potatoes and more! Makes and easy dinner recipe that's packed with flavor.
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Ingredients
- 4 strips bacon cut into small pieces
- ½ onion diced
- 3 stalks celery diced
- 2 medium carrots peeled and diced
- ¼ cup all-purpose flour
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup milk
- 4 cups frozen or fresh corn
- 3 Russet potatoes peeled and diced, about 1 pound
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons chopped chives garnish, optional
Instructions
- Add chopped bacon to a large pot or Dutch oven over medium-high heat. Cook until bacon is crispy, about 10 minutes.
- While bacon is cooking, prep your vegetables.
- Once the bacon is crispy, remove it from the pot onto a paper towel lined plate. Leave about 2 Tablespoons of bacon grease in the pot, discard the rest.
- Add the onion, celery, and carrots to the pot with bacon grease and saute for 5 minutes.
- Stir the minced garlic into the pot and saute for 30-60 seconds.
- Add the flour to the pot and cook for about 1 minute, stirring while it cooks.
- Pour in the chicken broth and scrape the brown bites from the bottom of the pan and stir to make sure the flour has dissolved.
- Add cream, milk, corn, potatoes, most of the bacon (reserve some for topping if desired), salt and pepper.
- Increase the heat to high and bring the soup to a boil. After it comes to a boil, reduce heat and simmer, covered, until potatoes are cooked, about 15-20 minutes. Stir soup while cooking.
- Serve immediately and garnish with reserved bacon and chopped chives if desired.
Equipments used:
Notes
- FRIDGE: Place leftover soup in an airtight container and store in the refrigerator for 3-4 days.
- FREEZER: Leftover corn chowder can be stored in an airtight container or freezer bag and kept in the freezer for up to 2 months.
- If you don’t have heavy cream on hand, you can use half and half or a can of evaporated milk. You could also use extra heavy cream or half and half in place of milk. Sour cream and plain Greek yogurt are also great ways to make corn chowder extra creamy!
Nutrition Information
Show Details
Calories
460kcal
(23%)
Carbohydrates
54g
(18%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
404mg
(17%)
Potassium
1068mg
(31%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
4387IU
(88%)
Vitamin C
15mg
(17%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 404mg | 17% |
| Potassium | 1068mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 4387IU | 88% |
| Vitamin C | 15mg | 17% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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