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The Best Corn Chowder Recipe
This creamy corn chowder recipe is made with golden sweet corn, a variety of garden fresh sweet peppers, and plenty of seasonings. This is summertime in a bowl. My very favorite!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
233
kcal
Author:
Mike Hultquist
Ingredients
2
tablespoons
butter
3
slices
bacon
chopped
1
pound
sweet peppers
chopped
1
medium sweet onion
chopped
4
ears sweet corn
husked, kernels removed
3
cloves
garlic
chopped
¼
cup
flour
5
cups
water or chicken broth
½
pound
yellow potatoes
chopped
1
tablespoon
chili flakes
1
teaspoon
dried basil
Salt and pepper to taste
1
cup
plain yogurt
Chopped cilantro and diced peppers for serving
Instructions
Melt the butter in a large pot over medium heat and add bacon. Cook about 10 minutes, or until the bacon begins to crisp up.
Add peppers and onion and stir. Cook another 7-8 minutes to soften.
Add corn and garlic and cook 3 or so minutes, until the corn begins to turngolden. Reserve some of the cooked corn kernels for garnish, if desired.
Add the flour and stir. Cook another minute.
Slowly stir in the water and bring to a quick boil.
Reduce heat to a simmer and add potatoes, chili flakes and basil. Season with salt and pepper to taste.
Simmer about 20 minutes to let the flavors develop.
Remove from heat and cool slightly. Stir in yogurt.
Serve into bowls and top with chopped cilantro, reserved corn kernels and chili peppers.
Notes
Makes 6 good sized bowls.
Nutrition
Calories:
233
kcal
|
Carbohydrates:
29
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
174
mg
|
Potassium:
621
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
3030
IU
|
Vitamin C:
106.9
mg
|
Calcium:
87
mg
|
Iron:
2.6
mg