Corn Chowder

A quick and easy corn chowder recipe that can be made year round. This pot of delicious has the richness of your favorite potato soup, but with bacon in every bite.

Course Main Course

Cuisine American

Keyword Corn Chowder Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 550kcal

Author Cathy Pollak

Ingredients

3/4 cup salted butter
1 yellow onion, diced
1 clove garlic, minced
3/4 cup all-purpose flour
1-1/2 tsps table salt
1/2 tsp fresh ground pepper
3 large potatoes, cooked, peeled and cubed
1 lb bacon, cooked and crumbled
1 large package frozen corn, thawed ( can also used fresh corn cut from the cob)
4-1/2 cups whole milk
1 cup low-sodium chicken broth
1 tsp dried parsley
1 cup shredded cheddar cheese
1/2 cup full-fat sour cream
bread bowls for serving (optional)

Instructions

In a large saucepan melt butter over medium heat. Add onion and garlic; sauté onion until it is clear. Whisk in flour, salt and pepper until smooth. While whisking, gradually add milk and chicken broth. Add in potatoes, bacon, corn and parsley flakes.
Continue to heat over medium to low heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat.
Whisk in grated cheese and sour cream, stir until cheese has melted.

Video

Notes

If you prefer your chowder thicker, you can always add a tablespoon of cornstarch to change the consistency.

Nutrition