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Corn Chowder Recipe
This Corn Chowder recipe is thick, hearty and perfect for a chilly fall day! It's so easy to make and perfect for your weekend meal prep!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
📝 Preparation Steps
1
cook
2
In a large soup pot over medium-high heat, cook 2 slices diced thick cut bacon until browned, remove with a slotted spoon and set aside on a plate.
diced thick cut bacon2 slices
3
add
4
Add 1 diced medium onion and 1 sliced stalk celery cooking and stirring until the onion starts to brown. Add 1 teaspoon minced garlic, 1 teaspoon salt, ½ teaspoon dried thyme, and ¼ teaspoon black pepper and cook ⏱️ 1 minute.
diced medium onion1minced garlic1 teaspoonsalt1 teaspoon
5
stir
6
Stir in 3 cups low sodium chicken broth, scraping the bottom of the pot to remove any browned bits. Add 4 diced medium potatoes, 3 cups fresh or frozen corn and bacon back to pot. Stir, bring to a simmer, and reduce heat to medium.
low sodium chicken broth3 cupsdiced medium potatoes4fresh or frozen corn3 cups
7
cook
8
Cover and cook for ⏱️ 15-20 minutes until potatoes are tender. Reduce heat to low.
9
combine
10
Combine ¾ cup heavy cream and 2 tablespoons cornstarch and gradually whisk into soup mixture, a little at a time, until thickened slightly. Serve as desired.
cornstarch2 tablespoons
Nutrition Facts
calories
80 kcal
fat Content
5 g
serving Size
1 serving
sugar Content
1 g
sodium Content
503 mg
protein Content
4 g
cholesterol Content
8 mg
carbohydrate Content
4 g
saturated Fat Content
2 g
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