Creamy Corn Chowder

Creamy Corn Chowder

Great hearty option for a quick weeknight dinner.

Adapted from MyRecipes

Ingredients

Metric System
Servings
  • 8 oz half and half
  • 1 bay leaf
  • 1.5 qt chicken broth
  • 2.7 oz flour
  • 3 potato
  • 1 bag corn
  • 1 tsp thyme
  • salt
  • black pepper
  • 1 onion
  • 2 stalk celery
  • 1 bell pepper
  • 6 slice bacon
  • Step 1

    In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.

    Step 2

    Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.

    Step 3

    Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.

    Step 4

    Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.

    Step 5

    Remove bay leaf and stir in half-and-half. Cook until warmed through.

    Step 1

    Remove bay leaf and stir in half-and-half. Cook until warmed through.

  • 1 cup half and half
  • Step 2

    Reduce heat; let simmer.

    Step 3

    Add bay leaf; set to bring to a boil.

  • 1 bay leaf
  • Step 4

    Slowly pour in broth, stirring constantly until smooth.

  • 6 cup chicken broth
  • Step 5

    Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.

  • 0.333333333333333 cup flour
  • Step 6

    Add the ingredients. Stir to combine.

  • 3 potato
  • 1 bag corn
  • 1 tsp thyme
  • salt
  • black pepper
  • Step 7

    Add the ingredients and let cook.

  • 1 onion
  • 2 stalk celery
  • 1 bell pepper
  • Step 8

    Pour off all but 2 Tbsp. fat.

    Step 9

    In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes.

  • 6 slice bacon
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