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This corn chowder soup is easy and delicious and perfect for those cool fall and winter days! Warm up with a creamy bowl of corn chowder and then switch it up with these nine best fall soup recipes!
My family and I recently went to lunch at Black Wolf Run, a Kohler Company Destination restaurant on the beautiful Black Wolf Run golf course. The Corn Chowder here is highly regarded so I of course had to give it a try!
It was delicious and with all of the insanely freezing cold temperatures and inches of snow we are having here in Eastern Wisconsin, I decided to try my hand at making a Corn Chowder Soup!
I added potatoes to the corn chowder soup to give it an extra umph and substance. It was the perfect addition!
Pair it with a side of corn bread muffins and you are good to go!
This Corn Chowder Soup certainly will warn you up and fill your belly – a total necessity during the colder weather! Like most soups, this soup tastes even better the next day! Simply store in the refrigerator and reheat either on the cooktop or microwave!
Corn Chowder Soup
- 2 slices thick bacon
- 1 onion, medium, diced
- 1 tsp garlic, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 3 c chicken broth low sodium
- 4 potatoes diced to 1/2" cubes
- 3 c fresh or frozen corn
- 3/4 c whole milk or half & half
- 2 tbs corn starch
- 1/4 c cheese for topping. I like cheddar or shredded Queso cheese
- 3 tbs green onions chopped for topping
- In a large dutch oven, over medium-high heat, cook 2 slices of bacon until browned. Break crispy bacon into bite-sized pieces
- Add diced onion to the dutch oven and cook until the onion begins to brown, stirring frequently
- Add minced garlic, salt, and pepper and cook 1 minute
- Deglaze the pot by stirring in the chicken broth. Be sure to scrape the bottom of the pot to remove any browned bits of bacon or onion
- Add peeled and diced potatoes to the dutch oven and bring to a boi. Reduce heat to medium.
- Add corn
- Cover dutch oven with a lid and cook for 15-20 minutes until potatoes are tender
- Reduce heat to low
- In a small bowl, combine milk and corn starch with a whisk
- Gradually whisk the milk mixture into the soup, a little at a time, until thickened slightly
- Optional: remove half of the soup and place it in a heat-safe container. Using an immersion blender, purée the remaining soup in the dutch oven for a smoother consistency. Pour removed soup back into the dutch oven and stir
- Serve soup topped with your favorite cheese, diced green onions and more pieces of crispy bacon
Recipe originally adapted from here.