Easy Chunky Corn Chowder
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Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
539 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
American
Easy Chunky Corn Chowder
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This Corn and Potato Chowder comes together easily in one pot on the stovetop. Made with fresh ingredients like veggies, bacon, and ham, it's a hearty and satisfying meal.
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Ingredients
- 6 trips Bacon chopped
- 1 medium onion diced
- 3 talks celery sliced
- 2 cloves garlic minced
- 3 tablespoon all-purpose flour
- 4 cups chicken broth
- 1 ½ cups heavy whipping cream 35% fat
- 2 cups frozen corn
- 2 cups cubed Russet potatoes about 3-4 medium sized potatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon dried chili flakes
- 1 pound smoked or cooked ham 16oz or 454g, cubed
- 1 ½ cups cheddar cheese shredded, 4.8oz, 135g
Instructions
- Add the chopped bacon to a large pot and cook over medium high heat. Cook for about 5-6 minutes or until the bacon is crispy. Use a slotted spoon to remove the cooked bacon to a paper towel but leave the bacon grease in the pot. Set aside the bacon for use later
- Add the onion, celery and garlic and cook in the bacon fat over medium high heat for about 5 minutes or until the vegetables are tender.
- Sprinkle the flour over the vegetables and stir until they are thinly coated.
- Add the chicken broth, cream, corn, potatoes, salt, pepper, Italian seasoning and chili flakes. Stir until combined and continue heating over medium-high until the soup comes to a rolling boil. Once it boils, reduce the burner to low heat and allow it to simmer for about 20 minutes or until the potatoes are cooked through. Stir every 4-5 minutes
- Add the cooked ham, cheddar cheese and half of the bacon. Reserve the remaining half of the bacon for garnish. Stir and heat over low until the cheese is melted and the ham and bacon are heated through.
- Serve immediately and garnish with remaining half of the bacon.
Notes
- Store leftover corn and powder chowder in an airtight container in the refrigerator for up to 4 days.
- Try making this savory soup recipe in your Instant Pot or slow cooker instead of on the stovetop.
- Ensure that you use a large, heavy-bottomed pot to make this chowder. This allows the heat to distribute better for even cooking and no hot spots.
- Store leftover corn and powder chowder in an airtight container in the refrigerator for up to 4 days.
- Try making this savory soup recipe in your Instant Pot or slow cooker instead of on the stovetop.
- Ensure that you use a large, heavy-bottomed pot to make this chowder. This allows the heat to distribute better for even cooking and no hot spots.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
31g
(10%)
Protein
16g
(32%)
Fat
41g
(63%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.03g
Cholesterol
113mg
(38%)
Sodium
1340mg
(56%)
Potassium
617mg
(18%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1318IU
(26%)
Vitamin C
9mg
(10%)
Calcium
277mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 1340mg | 56% |
| Potassium | 617mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1318IU | 26% |
| Vitamin C | 9mg | 10% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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