Creamy Corn Chowder

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Crumbled bacon and this hearty corn chowder is a match made in heaven. Sweet corn is blended together with potatoes and heavy cream to create a creamy chowder. Blend the entire batch of soup if you like it extra creamy, or leave some unblended if you want a little more texture to your chowder. Either way, you will love how creamy and filling this soup is and how easy it is to make. Serve this corn chowder as a side to your favorite BBQ menu, or as a main for a hearty lunch.

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Creamy Corn Chowder Recipe

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups frozen sweet corn
  • 1/2 tsp thyme
  • 2 potatoes, peeled and chopped
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/4 tsp ground black pepper
  • 1/3 cup crumbled cooked bacon for topping

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Instructions

  1. Heat the butter in a large pot over medium heat and add the onions and garlic. Cook for 7 minutes, stirring occasionally.
  2. Add the corn, thyme, potatoes, pepper, cream and chicken broth and bring to a boil.
  3. Simmer for 20 minutes, then cool to room temperature.
  4. Blend the soup in a Magic Bullet blender until creamy, then add back to the pot.
  5. Serve with crumbled bacon on top.

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Makes 6 servings

 

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