Corn Chowder Recipe

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: corn chowder recipe

Servings:

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

QR code

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