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!
Servings: 6
Ingredients
- 2 slices diced thick cut bacon
- 1 diced medium onion
- 1 sliced stalk celery
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 diced medium potatoes
- 3 cups fresh or frozen corn
- ¾ cup heavy cream
- 2 tablespoons cornstarch
Instructions
- 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.
- 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.
- 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.
- Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
- 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.
Nutrition
Calories: 80kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 503mg | Potassium: 125mg | Sugar: 1g | Calcium: 5mg | Iron: 0.4mg
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