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Quick Corn Chowder

Quick Corn Chowder

Amy Fothergill
This chowder recipe comes from The Warm Kitchen by Amy Fothergill. From Amy, "This is a favorite recipe in our house. I make it all year round because frozen corn is prevalent and tasty."
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 276 kcal

Ingredients
  

FOR THE SLURRY:

Instructions
 

  • Over medium head in a soup pot, add olive oil, butter, onion, pepper and salt. Cook until the onion is soft.
  • Add the potatoes, broth and milk. Bring to a boil, then lower to a simmer for about 5 minutes, or until the potatoes are just starting to get soft, but not mushy.
  • Add the corn. If using fresh corn, cook 5 minutes; if using frozen corn, cook 3 minutes. Check the potatoes to make sure they aren't getting mushy. Add the slurry and cook until thickened, about 3-5 minutes.
  • Taste and adjust seasonings, if necessary.
  • Optionally garnish with crisp, chopped bacon, shredded sharp cheddar and chopped scallions or chives.

Nutrition

Calories: 276kcalCarbohydrates: 43gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 716mgPotassium: 669mgFiber: 3gSugar: 11gVitamin A: 319IUVitamin C: 14mgCalcium: 161mgIron: 1mg
Keyword corn chowder
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