Quick Corn Chowder
This hearty and quick corn chowder is a perfect weeknight meal. It's a rich and creamy soup made with a simple base of tender diced onions and sliced carrots. The real star is the combination of both creamy, sweet cream-style corn and crisp, whole kernel sweet corn, which creates a double dose of corn flavor and a wonderfully thick consistency. Whole milk enriches the soup and it's finished with a generous topping of crispy, savory bacon pieces for a smoky, salty crunch that perfectly complements the corn's sweetness.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
20 Min
Ingredients
6 slices bacon, chopped
1 white onion, diced
3 cloves garlic, minced
2 cups chicken broth
3 cups whole milk, divided
1 can (14.75 oz.) Libby’s Cream Style Sweet Corn
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) Libby’s Sliced Carrots, drained
1 can (15 oz.) Libby's Diced Potatoes, drained
1 teaspoon salt
1 teaspoon pepper
6 slices bacon, chopped
1 white onion, diced
3 cloves garlic, minced
2 cups chicken broth
3 cups whole milk, divided
1 can (14.75 oz.) Libby’s Cream Style Sweet Corn
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) Libby’s Sliced Carrots, drained
1 can (15 oz.) Libby's Diced Potatoes, drained
1 teaspoon salt
1 teaspoon pepper
Instructions
1. Heat large pot over medium-high. Add bacon; cook 5 minutes until browned and crispy. Using slotted spoon, remove bacon and place on a plate lined with paper towels, leaving bacon grease in pot. Set cooked bacon aside.
2. Add onion and garlic to pot. Cook 3 minutes until soft and fragrant.
3. Add broth, milk, both corn, carrots, potatoes, salt and pepper. Mix well. Bring to a boil, then reduce heat and simmer 10 minutes.
4. Remove from heat and let thicken 5 minutes. Serve with bacon crumbles on top.
1. Heat large pot over medium-high. Add bacon; cook 5 minutes until browned and crispy. Using slotted spoon, remove bacon and place on a plate lined with paper towels, leaving bacon grease in pot. Set cooked bacon aside.
2. Add onion and garlic to pot. Cook 3 minutes until soft and fragrant.
3. Add broth, milk, both corn, carrots, potatoes, salt and pepper. Mix well. Bring to a boil, then reduce heat and simmer 10 minutes.
4. Remove from heat and let thicken 5 minutes. Serve with bacon crumbles on top.
