Easy, Hearty Corn Chowder

Michelle Koletar/Mertz

By
@Mertzie

I wanted to make corn chowder, with what I had on hand in my fridge & cupboards. So, this is what I came up w/ & it was lovely! Not too heavy but flavorful. My son said "This doesn't taste like other corn chowders. It tastes better." So, I'll go with that. :)
If you don't want to use curry, use a dash of nutmeg @ the end to give it a richness.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

10 Min

Cook:

30 Min

Ingredients

4 can(s)
corn (i used mix of 1 can cream of corn & then 3 cans white & yellow mix)
2 c
chicken broth
1
white or yukon gold potato, diced w/ peel
4 Tbsp
butter
1/2
white onion, diced
1-2
slices of roasted red peppers
Dash
tabasco, & white pepper
1
stalk, celery, diced
1 can(s)
cream of chicken soup
1/4 c
milk
1
slice of bacon (not cut up)
fresh parsley, scallions (optional)
1 tsp
curry powder

Directions Step-By-Step

1
Melt butter & saute onion & celery over med heat. (Sprinkle w/ a little salt).
2
Add the slice of bacon, chicken broth and potatoes & let simmer about 20 mins or until potato is tender.
3
Mix a can of the chicken soup w/ milk & stir. Add to broth cooking on stove. (Keep on low). Add a splash of curry & a little white pepper. Add the diced red peppers (I just diced up a few from the jarred kind). Drain most of the corn & add in. Stir & simmer until it is to your taste. Add more salt as you cook, to your liking. When ready to eat, take out bacon slice & fry & crumble to use as a garnish w/ scallions, if you like, or fresh parsley. You can add a little more curry if you want, but I didn't want it to overpower the flavor.

About this Recipe