Corn and Baby Carrot Chowder

Desiree Taimanglo-Ventura


An easy and filling dinner soup that I make on rainy days. Uses ingredients that are often in your pantry and refrigerator.

pinch tips: How to Slice & Mince Vegetables Like a Pro



10 Min


35 Min


8 oz
low sodium bacon chopped
2 medium
potatoes, cubed
1 1/2 c
baby carrots, chopped
6 clove
garlic, pressed
1/2 medium
onion, chopped
32 oz
chicken broth
16 oz
frozen corn niblets (thawed)
12 oz
can of carnation evaporated condensed milk
1 - 2 Tbsp
salt (more or less depending on you)
1/4 tsp
black pepper
crushed red pepper sprinkles (optional)
flour (to thicken soup)

Directions Step-By-Step

Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.
Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
Add condensed milk, salt, black pepper, and (if you are using it) red pepper. Stir, then sift flour over soup to thicken as desired. Let simmer for about five minutes.

About this Recipe

Course/Dish: Soups, Chowders, Cream Soups
Other Tag: Quick & Easy