How to Make Corn Chowder

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.

Cook the bacon in a large soup pot until it is crisp. Pour off all but 2 tablespoons of the fat and drain the cooked slices on paper towels.

Add the butter and olive oil to the pot, then add the diced onion, celery, and carrot, and cook until soft. If desired, add diced red pepper to the pot.

For thicker chowder, add 2 tablespoons flour and 2 tablespoons water. Cook and stir for one minute.

Stir in the chicken or vegetable stock and the cream, and bring to a low boil. Peel and cube the potatoes, and add to the pot with the bay leaf and thyme. Simmer until tender.

Husk and rinse the corn. Stand an ear on its flat end and cut downward through the corn kernels. Frozen sweet corn can be substituted for fresh.

Add the corn to the soup. If you’re including bacon, crumble it into the soup.

Simmer for 10 minutes, season with salt and pepper, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens