Easy Family Recipes: Creamy Corn Chowder

Creamy Corn ChowderA rich, steamy bowl of chowder makes a great casual dinner and can usually be prepared in 30 minutes or less. But what makes a chowder different from a soup? Chowder is typically made with a roux base, that is, a combination of fat (in this case drippings from a bit of bacon) and flour, cooked together with milk or broth then added. You can dial back the half and half or cream and up the broth if you'd like to cut the richness in this recipe some, though your chowder will have a slightly thinner consistency. Any way you prepare it though, as the weather cools, a big bowl of chowder and a hunk of crusty bread make the perfect easy, home-cooked meal.

Creamy Corn Chowder

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 6

  • 4 slices bacon, diced
  • 3 stalks celery, finely chopped
  • 2 small potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons paprika
  • 1 can (14 1/2 ounces) chicken broth
  • 1 teaspoon salt
  • 1 1/2 cups DairyPure Half & Half or Heavy Whipping Cream
  • 1 can (15 1/4 ounces) corn, drained or 1 pound frozen corn, thawed

In 4-quart saucepan over medium heat, cook bacon until just crisp, stirring occasionally. With slotted spoon, remove to paper towels to drain. Reserve bacon.

Leave 2 tablespoons bacon drippings in saucepan. Add celery, potatoes, onion and pepper, and cook until vegetables are just tender, about 5 minutes, stirring occasionally. Stir in flour and paprika; cook 1 minute.

Gradually stir in chicken broth and salt until mixture is smooth and thickened.

Stir in half & half (or heavy whipping cream) and corn; over high heat, heat to boiling. Reduce heat to low; simmer uncovered 5-10 minutes, until mixture is heated through.

To serve, sprinkle each serving with reserved bacon.



Recipe courtesy of DairyPure

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