Delicious doesn’t have to be complicated. Creamy Corn Chowder is absolute proof of that.
We sometimes get that wrong, don’t we? We think of incredible hearty meals, and all we can think about is how much work goes into cooking that. Or, we may think about the pile of dishes that come after. It is easy to think that delicious is complicated.
I am here to prove you wrong!
This creamy hearty soup comes together quickly, making it perfect for busy moms (and grandma’s) on the go.
Creamy Corn Chowder is made with simple and basic ingredients that you probably already have on hand. There’s four cups of corn in the recipe. I bought frozen corn kernels from the grocery store that I thawed before making the soup. You can use fresh corn cut from the cob when it’s in season. Let’s gather the ingredients for this delicious soup and make it together.
Creamy Corn Chowder Ingredients:
- 2 Tablespoons butter
- 4 Scallions, separate bulbs from the green tops, dice separately and reserve both separately
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 3 medium size potatoes, peeled and diced
- 4 cups frozen corn kernels thawed or cut from fresh corn cobs
- 4 cups chicken broth
- 2 Teaspoons salt
- 2 cups milk
- 1/4 Teaspoon pepper
- 1 Bay leaf
We start our Creamy Corn Chowder by placing butter into a large saucepan under low heat. Add the white scallion bulbs, red bell pepper and celery to the pan. Saute and stir the vegetables until they are softened.
Add the diced potatoes, 2 cups of corn, the Bay Leaf, broth and salt to the pan. Bring the ingredients to a boil then reduce the heat and simmer, stirring occasionally for about 15 minutes.
Place the remaining two cups of corn and the milk into a food processor. After that, puree the ingredients. Next, add the milk/corn puree and the pepper to the soup in the pan. Then stir to combine the ingredients. Simmer the soup until it thickens, about 10 minutes. Remove the Bay Leaf from the soup and stir in the Scallion greens. Serve the soup immediately, Store any leftover soup in the refrigerator covered.
Creamy Corn Chowder as is, is meatless and it’s superb without it. If you wanted to add cooked , diced chicken to the soup for the meat lovers in your family , go for. Serve with crusty bread or rolls for the perfect Fall dinner or hearty, satisfying football food. Creamy Corn Chowder, it’s what’s for dinner, ENJOY!
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Creamy Corn Chowder
Ingredients
- 2 Tablespoons butter
- 4 scallions, separate bulbs from green tops, dice separately, reserve both separately
- 1 red bell pepper.diced
- 2 stalks celery,diced
- 3 medium size potatoes, peeled and diced
- 4 cups frozen corn kernels thawed or cut from fresh corn cobs
- 4 cups chicken broth
- 2 Teaspoons salt
- 2 cups milk
- 1/4 Teaspoon Pepper
- 1 bay leaf
Instructions
- Place the butter in a large saucepan under low heat. Add the white scallion bulbs, red bell pepper and celery. Saute and stir until the vegetables are softened. Add the diced potatoes, 2 cups corn ,bay leaf, broth and salt. Bring to a boil, reduce the heat and simmer stirring occasionally for about 15 minutes.Puree the remaining 2 cups of corn with the milk in a food processor. Add the milk/corn mixture and the pepper to the soup. Simmer until the soup thickens, about 10 minutes. Remove the bay leaf and stir in the scallion greens. Serve immediately, store any leftover soup in the refrigerator, covered.
Looking for more chowder recipes, try these from other bloggers…Buffalo Chicken Chowder...Best Clam Chowder Recipe
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