corn chowder

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) diced onion; 2 cup(s) diced carrots; 4 large - died potatoes, idaho or red (peeled or unpeeled, your choice); 24-26 oz - frozen corn; 1/3 cup(s) veg or olive oil; 8 cup(s) chicken stock or broth; 1/3 cup(s) flour; 1 1/3 cup(s) whole milk; to taste - salt and pepper; 1 pound(s) cooked crumbled bacon, optional

(2 RATINGS)

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Tonna Canfield

Ashland, KY

Updated on Jan 2, 2017

I thought I would try to come up with a good corn chowder recipe and we loved this! This makes a lot and reheats well for leftovers but feel free to half the recipe if you don't want to make a big pot of chowder!

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 12 serving(s)

Ingredients

1 1/2 cups diced onion
2 cups diced carrots
4 large - died potatoes, idaho or red (peeled or unpeeled, your choice)
24-26 oz - frozen corn
1/3 cup veg or olive oil
8 cups chicken stock or broth
1/3 cup flour
1 1/3 cups whole milk
to taste - salt and pepper
1 pound cooked crumbled bacon, optional

How To Make corn chowder

Step 1

In a large pot, heat oil over medium heat. Sautee onion, potatoes and carrots for about 7 minutes or until the onions start to become tender and everything starts to sweat a little.

Step 2

Sprinkle the flour over and stir to coat. Cook 1 minute. Pour chicken stock over. Add salt, And pepper. Stir and bring to boil, then cover and simmer gently for about 7 minutes.
Step 3

Add the frozen corn and cover and cook for 7 more minutes or until the potatoes are tender. Now, add crumbled bacon.
Step 4

Remove from heat and slowly add in milk. Serve hot with tortilla chips, crackers or cornbread. We really like it with tortilla chips.
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