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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 Time10 minutes
Cook Time40 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 233kcal

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: 233kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 174mg | Potassium: 621mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3030IU | Vitamin C: 106.9mg | Calcium: 87mg | Iron: 2.6mg