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
Medium sized soup pan
- 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
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 ¼ 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.
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.
Calories: 424kcal | Carbohydrates: 48.5g | Fat: 20.1g | Saturated Fat: 12.5g | Fiber: 3.9g