Quick Corn Chowder

Recipe by Coco & Ash   This quick soup is full of flavor and perfect for back-to-school and busy weeknights!



Prep Time

5 min

Cook time

20 min


  • 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 teaspoon salt

  • 1 teaspoon pepper

  • 3 tablespoons cornstarch (to thicken chowder)


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, 2 1/2 cups milk, both corn, carrots, salt and pepper. Mix well. Bring to a boil, then reduce heat and simmer 10 minutes.

4. In small cup, whisk cornstarch with remaining 1/2 cup milk. Once fully mixed, stir into soup. Remove from heat and let thicken 5 minutes. Serve with bacon crumbles on top.