corn and baby carrot chowder

★★★★★ 1 Review
si_dessa avatar
By Desiree Taimanglo-Ventura
from Yigo, GU

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

★★★★★ 1 Review
prep time 10 Min
cook time 35 Min

Ingredients For corn and baby carrot chowder

  • 8 oz
    low sodium bacon chopped
  • 2 md
    potatoes, cubed
  • 1 1/2 c
    baby carrots, chopped
  • 6 clove
    garlic, pressed
  • 1/2 md
    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)
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How To Make corn and baby carrot chowder

  • 1
    Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.
  • 2
    Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
  • 3
    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.
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