Emergency Corn Chowder Soup
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Servings
3 - 4 people
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Calories
441 kcal
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Course
Main Course, Soup
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Cuisine
American
Emergency Corn Chowder Soup
Description
Emergency Corn Chowder Soup combines creamed corn and corn kernels with diced potatoes simmered in chicken stock and milk, thickened gently with a milk and corn starch mixture. Crispy cooked bacon adds a smoky richness, while garlic infuses a subtle savory depth. The soup has a creamy texture with tender cubes of potato and the sweetness of corn balanced by the seasoning of salt and pepper. A topping of fresh green onion and chopped bacon completes the dish, giving it a fresh and savory finish.
The preparation involves frying the bacon until golden and removing excess fat before cooking garlic briefly. Adding all liquid ingredients and seasonings precedes simmering until the potatoes are tender. The corn starch slurry thickens the broth into a creamy chowder consistency. Adjust seasoning as needed before serving.
This chowder works as a hearty starter or light main course and pairs well with crusty bread or a simple green salad for a complete meal.
Using the empty corn can to measure liquids ensures ingredient proportions. Variations can include using vegetable broth for a vegetarian version, adding cheese for extra savoriness, or incorporating chicken or salmon for protein boosts. Sautéed vegetables can be added for more texture and flavor complexity.
Ingredients
- 1 tsp neutral cooking oil or butter, generic cooking oil
- 2 Bacon streaky!, slices
- 2 garlic minced, cloves
- 400g/14oz creamed corn 1 can, canned
- 400g/14oz corn kernel drained (1 can, canned
- 1 2/3 cups (400ml) chicken stock / broth (1 empty can*)
- 3/4 cup (200ml) milk , any fat % (1/2 empty can*)
- 1 potato , diced into 1.5 cm/ 1/2" small cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 green onion , finely sliced
Soup thickener:
- 1/2 cup (125 ml) milk , any fat % (1/4 empty can*)
- 1 1/2 tbsp corn starch or cornflour
Instructions
- Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides.
- Remove bacon and chop once cooled.
- If there's loads of excess fat in the pot, drain some.
- Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.
- Stir, bring to simmer then adjust to medium. Simmer 5 minutes until potato is just tender.
- Soup Thickener: Mix together milk and cornflour, then pour into soup.
- Stir and simmer for 1 minute until it thickens into a creamy soup (see video for thickness).
- Add more salt if needed.
- Ladle into bowls, top with green onion and bacon. Devour!
Notes
- Use the empty corn can to measure milk and chicken stock for simplicity and portion accuracy.
- This chowder can be made vegetarian by omitting bacon and substituting vegetable broth for chicken stock.
- To add protein, simmer a chicken breast with the soup before adding potatoes or sprinkle baked salmon flakes as a topping.
- Sauté vegetables in bacon fat before adding them to the soup to enhance flavor and texture.
- Adjust seasoning after thickening to suit your taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 4 people
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441cal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 1390mg | 58% |
| Potassium | 993mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 161mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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