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


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

Printable Recipe Card

About Corn and Baby Carrot Chowder

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