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Creamy Corn Chowder

Name: Creamy Corn Chowder
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, cooked to crisp; 5 cups corn kernels, frozen (24 oz); ¼ cup flour; ½ teaspoon ground black pepper; ½ teaspoon ground turmeric; 1 teaspoon kosher salt; 1 cup low-fat half-and-half; 1 Tbsp olive oil; 3 cups 1-inch diced yellow potatoes, unpeeled (1½ pound); 1 cup sharp white natural cheddar cheese, grated; 2 tablespoons unsalted butter; 8 cups vegetable broth; 1 cup chopped sweet yellow onions

Creamy Corn Chowder might be a good recipe to expand your main course recipe box. One serving contains 597 calories, 20g of protein, and 27g of fat. This recipe serves 4.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

597 kcal

Calories

20 g

Protein

27 g

Fat

73 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.25 · ~€1.05/serving

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Instructions

1
In a large stockpot over medium heat, add olive oil.
2
Add the onions and saut until onions are soft and translucent.In a small bowl combine the flour, salt, pepper, and turmeric.
3
Add the butter to the onions. Once melted stir in the flour mixture and cook for 2-3 minutes.
4
Whisk in the vegetable broth.
5
Add potatoes, bring to a boil, reduce heat and cook over medium heat for 20 minutes, or until the potatoes are tender.While the potatoes are cooking, cook the bacon (stovetop or microwave) until crisp. Cool and dice into small pieces, set aside.Stir in the corn to the soup, cook for 3 minutes.Lastly, add the half-and-half and the cheese. Cook for 5 more minutes, until the cheese is melted.
6
Serve soup and top with bacon.