Corn Chowder Soup
HB-5206 · Hand-built original · Western
A quick corn chowder made with creamed corn, corn kernels, potato and bacon in a milky broth.
WesternMains, Soup15 minServes 3441 kcalEgg-freeHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:3quantities adjust to match
Ingredients
- 1 tsp oil ( or butter)
- 2 slices bacon (, streaky!)
- 2 garlic cloves (, minced)
- 14oz can creamed corn ((1 can))
- 14oz can corn kernels (, drained (1 can))
- 1 2/3 cups chicken stock ( / broth (1 empty can*))
- 3/4 cup milk (, any fat % (1/2 empty can*))
- 1 potato (, diced into 1/2" small cubes)
- 1/2 tsp each salt and pepper
- 1 green onion (, finely sliced)
- 1/2 cup milk (, any fat % (1/4 empty can*))
- 1 1/2 tbsp cornflour / corn starch
Method
- Fry the bacon in the oil until crisp; add the garlic and cook for 30 seconds.
- Add the creamed corn, corn kernels, stock, first measure of milk and the potato and simmer for about 5 minutes until the potato is tender.
- Stir the cornflour into the remaining milk, add to the pan and simmer until thickened.
- Season with salt and pepper, scatter with green onion and serve.
Prep: 3 min · Cook: 12 min
Nutrition (per serving, where published)
441 kcalCalories
17 gProtein
71 gCarbs
13 gFat
6 gFibre
16 gSugars
1390 mgSodium
19 mgCholesterol
1 servingServing