How to Make Corn Chowder Freeze or Can for Fall and Winter

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be more budget-friendly.

Cut corn off the cob, ensuring to remove all strings.

Make chicken broth using bouillon, adding 1 teaspoon of bouillon to 1 cup of water and letting it dissolve as it heats up.

Add corn cobs to the chicken broth to infuse flavor, bring to a boil, then reduce heat and let simmer for about 30 minutes.

Strain the broth after simmering.

Add a couple of pieces of bacon to a pan and brown it.

Dice one stalk of celery and add it to the pan with the browned bacon, along with diced carrots and onion.

Add corn to the pan and stir.

Add diced potatoes and a clove of garlic to the pan.

Drain the potatoes and add them to the pan.

Pour in the strained broth and let it simmer until the potatoes are tender.

Mix cornstarch with a little water in a bowl, then add it to the soup to thicken it.

Add the corn cut off the cob to the soup.

Stir in cream (or milk, half and half, or evaporated milk) to the soup and let the corn cook for a minute.

Taste the soup for seasoning and adjust if necessary.

Add parsley for garnish and remove bay leaves before serving.

Crumble the bacon and add it back into the soup or use it as a topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens