Craving a bowl of pure comfort? This corn chowder recipe delivers creamy, dreamy flavor in every spoonful, transforming simple ingredients into a culinary masterpiece.
Get ready to discover how easy it is to create this unforgettable soup that will warm you from the inside out.
Ingredients
Okay, let's gather what we need for this super-easy corn chowder! You'll need 1 tsp of oil or butter – butter's better. Now, for some bacon – about 2 streaky slices! 2 minced garlic cloves are up next, and then the stars – a 400g can of creamed corn and a 400g can of drained corn kernels. This chowder is delicious comfort food, perfect for a chilly evening.
Next, you'll need chicken stock – 1 and 2/3 cups – and 3/4 cup of any kind of milk. Don't forget 1 diced potato, about 1/2-inch cubes. Gotta have the salt and pepper, about 1/2 tsp each. Oh! And 1 green onion, finely sliced for garnish.
For thickening, grab 1/2 cup of milk and 1 1/2 tbsp of cornflour. See? That's it! We're practically pros already – now, let's get cooking!
Instructions
Let's explore into the instructions, it's easier than finding matching socks on laundry day! I start by placing oil, then bacon in a pot. I turn the stove to medium-high heat! I cook until the bacon's golden on both sides!
Next, I remove the bacon, and once it's cooled a bit, I chop it up. If there's too much bacon fat hanging around, I drain some. Now, I add the garlic and stir for about 20 seconds! Then, I add the creamed corn, corn kernels, chicken stock, milk, diced potato, salt, and pepper. The sweet flavor of the corn really shines through in this chowder version.
I stir everything, bring it to a simmer, then turn the heat to medium. I simmer it for 5 minutes, or until the potato is just tender. Time for the soup thickener! I mix the milk and cornflour together. I pour that into the soup. I stir and simmer for about 1 minute until it thickens into a creamy soup.
Recipe Notes
Now that we've covered the cooking bit, let's chat about some cool options you've got with this recipe! First off, remember you can totally make this vegetarian—just ditch the bacon and use vegetable broth. It's super easy.
Don't have bacon? No stress! You can use ham or even skip it entirely. Stir in about 1/4 cup of parmesan for some extra flavor – yum! If you're feeling like adding chicken, just simmer a chicken breast in 1/2 cup of water before adding the potato. Shred it up, then continue with the recipe.
Salmon lover? Bake some seasoned salmon at 350F for 15 minutes, then flake it over your soup. Veggies are your thing? Sauté them in the bacon fat before anything else. Creamy vegetable corn chowder – now we're talkin'!
Short Recipe Version
Corn Chowder Soup Recipe (Short Version)
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 6 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/4 cup butter
- 2 cups milk
- 2 tablespoons cornstarch
- 1/4 cup water
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions:
- Melt butter in a large pot. Add onion and potatoes, cook until softened.
- Add corn and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a small bowl, mix cornstarch and water to create a slurry.
- Stir cornstarch mixture into the soup. Cook until thickened.
- Stir in milk and heat through. Season with salt and pepper.
- Garnish with green onions before serving.
Nutrition Information (per serving, approximate):
- Calories: 250
- Protein: 8g
- Fat: 8g
- Carbohydrates: 40g