Creamy Corn Chowder
Creamy Corn Chowder is delicious and one of my favorites! It’s made in about 30 minutes using creamed corn, potatoes, carrots, and celery. The perfect old-fashioned recipe for a chilly day at home and comforting just the same!
Servings 6 people
Calories 424kcal
Cost $10
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.
Notes
Nutritional information is based on using milk, not cream.
Serve with some buttery crackers such as Ritz or crusty bread and pair with a salad for a complete meal.
Nutrition
Calories: 424kcal | Carbohydrates: 48.5g | Fat: 20.1g | Saturated Fat: 12.5g | Fiber: 3.9g