Easy Corn Chowder
Quick to make and delicious to eat, our corn chowder makes good use of canned corn and other economical ingredients. This chowder freezes well and reheats beautifully and is just so good on a chilly day. This recipe makes 4 servings.
PREP TIME
5 minutes
COOK TIME
25 minutes
Easy Corn Chowder
Ingredients
1 tablespoon olive oil
2 slices bacon, chopped
2 garlic cloves, minced
1 medium-sized yellow onion, chopped
1 14-ounce can creamed corn
1 14-ounce can, corn kernels, drained
1-1/2 cups chicken stock (depending on how thick you like your chowder)
1 1/4 cups milk, divided
1 russet potato, peeled and diced
1/2-1 jalapeño pepper, minced (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon corn starch
Directions
Heat oil in a stock pot to medium-high on the stove top. Add bacon and cook for 4-5 minutes. Add onion and jalapeño (if using) and cook for 5 more minutes. Add garlic and cook for one more minute. Add creamed corn, corn kernels, chicken stock, 3/4 cup milk, potato, salt and pepper. Stir, bring to a simmer and simmer for 10 minutes or until the potatoes are fork-tender.

Mix together the cornstarch and raining 1/2 cup milk, making sure to combine well and get all lumps out. Slowly whisk the mixture into the soup, stirring constantly. Once the mixture is combined with the soup, let simmer for another 5 minutes.

Serve immediately or freeze for later.
Looking for inspiration? Try these recipes:
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