Corn Chowder
This corn chowder recipe was born at a cooking class. When the kids didn’t want to eat clam chowder, I turned on my creative thinking for a few minutes and came up with this concoction. It quickly became a favourite on my meal plan.
For an added smoky flavour, add two cups of diced cooked ham.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Soup
Keyword: bacon, chowder, corn, hamburger
Servings: 8
Calories: 407kcal
- 2 cups Potatoes peeled and diced
- 1 Carrot shredded
- 4 tbsp Butter or margarine
- 1 Large onion diced
- 3 tbsp All-purpose flour
- 1 cup Chicken broth
- 2 cups Milk for added richness you can use heavier milk, cream, or evaporated milk
- ½ cup Red bell pepper diced
- 1 cup Corn frozen or canned
- 398 mL Cream corn canned
- 2 cups Cooked ham diced (optional)
- 1 tsp Salt
- ½ tsp Pepper to taste
- 1/4 cup Bacon bits
Boil diced potatoes and shredded carrot in just enough water to cover. When soft, do not drain. Remove from heat, mash coarsely and set aside.
Melt butter in large, heavy pot.
Add onion and cook until soft, but not brown.
Add flour. Stir and allow to cook a minute.
Slowly add chicken broth, stirring to make sure there are no lumps.
Slowly stir in milk.
Add corn and red peppers. Heat on low to scalding, stirring constantly. Do not boil. (Dairy-based food will stick to the bottom of a pot and scorch easily.)
Add cooked potatoes and carrots.
Add cream corn and ham (optional) and heat through.
Season with salt and pepper to taste.
Serve with pieces of crisp bacon on top.
Calories: 407kcal | Carbohydrates: 40g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 801mg | Potassium: 706mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1874IU | Vitamin C: 26mg | Calcium: 128mg | Iron: 4mg