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.


★★★★★ 1 vote

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)

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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About Corn and Baby Carrot Chowder

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