Creamy Corn Chowder is delicious and one of my favorites! It’s made in about 30 minutes using creamed corn, potatoes, carrots, and celery. It’s the perfect old-fashioned recipe for a chilly day at home and comforting just the same!
It is also a wonderful vegetarian meal option unless you choose to add bacon.
If you have made a roux before in dishes like macaroni and cheese, then this will be simple for you to put together. However, if you are not familiar with how to make a roux, I’ll walk you through the steps! It’s not hard at all.
Chowder is thick and creamy, while soup is broth-based.
Creating a roux using butter, flour, and then blending cream or milk is how to make a chowder hearty and thick. In this recipe, creamed corn and parmesan cheese are also thickening agents that help with the texture too. 
Add a few red pepper flakes for flavor, but don’t overload unless you are looking for a spicier corn chowder. Creole seasoning is an idea!
https://simplemealgirl.com/latina-dating-app/ is another nice flavor booster. Cook the bacon separately and then add bacon crumbles towards the end of the recipe or served alongside as a topping.
Serve with some buttery crackers such as Ritz or crusty bread and pair with a best senior dating sites onlinefor a complete meal.
Creamy Corn Chowder
Equipment
- Skillet
- Medium sized soup pan
Ingredients
- 1 Tbsp Butter
- ½ Cup Carots peeled
- ½ Cup Onion
- ½ Cup Celery
- 2 Cups Hot Water
- 2 Cups Potatoes peeled
The Roux made separately
- ¼ Cup Butter
- ¼ Cup Flour
- 2 Cups Milk or cream
- 2 Cans Cream-Style Corn 15 oz size cans
- 1 Cup Grated Parmesan Cheese
- ½ Tsp Salt
- ½ Tsp Pepper
- 1 Pinch Red Pepper Flakes to season
- ½ Cup Bacon Crumbles optional
Instructions
- Dice the veggies, potatoes, and garlic small. Just a little larger than a pea in size.
- Add 1 tablespoon butter to a medium-sized soup pan on medium heat.
- Sauté veggies and garlic for 3 minutes until soft.
- Add 2 cups of water and the potatoes, salt, and pepper and bring to a boil. Then bring down the heat, cover to simmer for 10 minutes while we make the roux in the next step. Do not drain the water.
- In a separate skillet, add 1/4 cup butter and melt on medium heat. Slowly shift in flour while whisking to create a roux. Continue whisking to smooth any lumps and a light golden color forms. About 4 minutes.
- Whisk in the milk or cream slowly. Stir until thick and creamy.
- Add in the cheese and also the creamed corn and stir.
- Add veggies along with the water to the skillet and stir while adding salt and pepper and a few red pepper flakes to season. Simmer on low for a few minutes before serving.
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