Creamy Corn Chowder
This creamy corn chowder is not only so thick and creamy with just a hint of spice, but it's extremely easy to make with ingredients you probably already have on-hand. You can add or decrease the “heat” by adjusting the amount of cayenne pepper you use.
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Ingredients
- 4 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1 1/2 Cups Half and Half
- 1 Can Whole Kernel Corn with Juice
- 1 Can Cream Style Corn
- 4 Slices Bacon Chopped
- 1 Cup Frozen Corn
- 1 Medium Onion - Diced
- 1-2 Cloves finely minced garlic(or use already minced garlic)
- 1 Large Carrot - Diced
- 1 Stalk Celery - Diced
- 3 Medium Potatoes, peeled and cut into 1/4″ pieces
- 1-2 Tsp Salt or to taste
- 1/4 Tsp Black Pepper
- 1/4 Tsp Cayene Pepper or to Taste
- Green Onions Chopped for Garnish
Instructions
- Place a 5 Qt Dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned and crispy. Remove bacon bits with a slotted spoon and set aside.
- Reduce heat to medium. In the same pot, to the bacon fat, add chopped onion, celery, carrot and garlic and cook uncovered, stirring occasionally until onions are soft (7-8 min).
- Add chicken stock and deglaze pan as needed. Add diced potatoes, canned whole kernel corn, cream style corn, frozen corn, salt, black pepper and cayenne pepper. Bring to a light boil, then simmer uncovered 10-15 minutes or until potatoes are tender.
- Add heavy cream and half and half and bring back to low simmer, stirring so it doesn't scorch.
Notes
- For a creamier soup transfer 1/4 to a blender or use an immersion blender on to blend until smooth and then stir it into the rest of your chowder
- You can adjust the amount of “heat” in the chowder by adjusting the amount of cayenne pepper you use
Servings: 8 cups