Hearty Comforting Creamy Corn Chowder

Annamaria Settanni McDonald

By
@ArtByASM

This corn chowder is so yummy and hearty it's great as a main dish. I remember making my first corn chowder during a school field trip to "The Little Red School House" My class made our very own Corn Chowder and when I tasted it, I fell in love with Corn Chowder. So corn chowder brings some happy childhood memories for me. I love this any time of the year. It's so chunky, creamy and comforting! I hope you enjoy!


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Serves:

10-12

Prep:

55 Min

Cook:

35 Min

Ingredients

1/2 lb
bacon, diced
4 Tbsp
butter
2
large onions, diced
1
red pepper, seeded and diced
2 tsp
thyme, dried
1/4 tsp
cumin
1/4 tsp
tumeric
2 lb
white potatoes, washed, skins on and cubed
6 c
chicken broth
6 Tbsp
cornstarch
6 Tbsp
cold water
2 c
heavy cream
4 c
corn kernels, fresh, frozen or canned and drained
1/2 tsp
mccormick's or lawry's seasoned pepper blend
cooked mini carrots (optional)
shredded cheese (optional)

Directions Step-By-Step

1
In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
2
Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
3
Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through. This is where you can add the carrots if you'd like.
4
In small glass, dissolve cornstarch in cold water, creating a slurry.
5
Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quickly. Keep stirring.
6
On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
7
Add corn and seasoned pepper blend, stir and remove from heat. This is where you can add as much cheese as you like or top off the bowls with shredded cheese.