Corn Chowder Soup
This easy to make corn chowder soup recipe is creamy and hearty. Make in the summer with fresh corn or in the winter with frozen corn.
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 297kcalCarbohydrates: 48gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 19mgSodium: 956mgPotassium: 899mgFiber: 5gSugar: 7gVitamin A: 343IUVitamin C: 34mgCalcium: 105mgIron: 2mg
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