corn and baby carrot chowder

Name: Corn and Baby Carrot Chowder
Prep time: 10 min
Cook time: 35 min
Ingredients: 8 ounce(s) low sodium bacon chopped; 2 medium potatoes, cubed; 1 1/2 cup(s) baby carrots, chopped; 6 clove(s) garlic, pressed; 1/2 medium onion, chopped; 32 ounce(s) chicken broth; 16 ounce(s) frozen corn niblets (thawed); 12 ounce(s) can of carnation evaporated condensed milk; 1 - 2 tablespoon(s) salt (more or less depending on you); 1/4 teaspoon(s) black pepper; - crushed red pepper sprinkles (optional); - flour (to thicken soup)

(1 RATING)

59 Pinches 4 Photos

Desiree Taimanglo-Ventura

Yigo, GU

Updated on Sep 19, 2012

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

Rate

prep time 10 Min

cook time 35 Min

method ---

yield

Ingredients

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

How To Make corn and baby carrot chowder

Step 1

Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.

Step 2

Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
Step 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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