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Toss potatoes into slow cooker. Guests think that you’ve slaved over this meal all day | July 21, 2024
Soup might be my favorite food group. It’s warm, flavorful, and while decadent, never leaves me feeling weighed down. Corn chowder is a perfect example of soup’s goodness, a delicious treat that wraps the bright flavor of sweet vegetables in a creamy broth. The recipe below requires only minutes to throw together but tastes as good as if you’d slaved over it all day.
Using frozen corn instead of canned corn, maximizes sweetness and gives the soup a fresh, bright flavor. In the summer, you could also scrape kernels straight off fresh ears, replacing each cup of frozen corn with the kernels from one cob.
Ingredients
2 large carrots, diced
2 stalks celery, diced
1 small sweet onion, diced
2 cloves garlic, minced
4 small red potatoes, chopped
4 cups (700 g) frozen corn
1 lb. (450 g) bacon, cooked and crumbled, 1/4 cup reserved
1 teaspoon (1 g) dried thyme
1/2 teaspoon (.5 g) dried oregano
1 1/2 teaspoons (10 g) salt
1/2 teaspoon (1 g) pepper
4 cups (960 ml) chicken broth
1- 12 oz. (340 g) can evaporated milk
2 tablespoons (16 g) cornstarch
2 tablespoons (28 g) butter (optional)
2 stalks celery, diced
1 small sweet onion, diced
2 cloves garlic, minced
4 small red potatoes, chopped
4 cups (700 g) frozen corn
1 lb. (450 g) bacon, cooked and crumbled, 1/4 cup reserved
1 teaspoon (1 g) dried thyme
1/2 teaspoon (.5 g) dried oregano
1 1/2 teaspoons (10 g) salt
1/2 teaspoon (1 g) pepper
4 cups (960 ml) chicken broth
1- 12 oz. (340 g) can evaporated milk
2 tablespoons (16 g) cornstarch
2 tablespoons (28 g) butter (optional)
Directions
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