EASY CORN CHOWDER SOUP RECIPE RECIPES

Name: Classic Corn Chowder
Prep time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 6 slices bacon, cut into small strips; 1 large onion, chopped; 1 lb. russet potatoes, cut into small cubes; 4 c. low-sodium chicken broth; 2 tbsp. all-purpose flour; 1/2 c. whole milk; 3 c. fresh or frozen corn, defrosted and drained if frozen; 1/2 c. heavy cream; 1 c. white Cheddar; kosher salt; Freshly ground black pepper; 1 tbsp. Chopped chives, for garnish

EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CH…

Easy Corn Chowder Soup Recipe - How to Make Corn Ch… image

This corn chowder from Delish.com is the creamy, corny dish of your dreams.

Provided by Lena Abraham

Categories dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

Ingredients

6 slices bacon, cut into small strips
1 large onion, chopped
1 lb. russet potatoes, cut into small cubes
4 c. low-sodium chicken broth
2 tbsp. all-purpose flour
1/2 c. whole milk
3 c. fresh or frozen corn, defrosted and drained if frozen
1/2 c. heavy cream
1 c. white Cheddar
kosher salt
Freshly ground black pepper
1 tbsp. Chopped chives, for garnish

Steps:

In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.
When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.
Season with salt and pepper to taste, and garnish with chives before serving.

EASY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT

Easy Chicken Corn Chowder Recipe: How to Make It image

When I haven’t planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon—it’s still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1252mg sodium, CarbohydrateContent 51g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 31g protein.

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