Corn Chowder Soup

Gathered In The Kitchen
by Gathered In The Kitchen
6 people
50 min

This corn chowder soup is easy and delicious and perfect for those cool fall and winter days! Warm up with a creamy bowl of corn chowder and then switch it up with these nine best fall soup recipes!

My family and I recently went to lunch at Black Wolf Run, a Kohler Company Destination restaurant on the beautiful Black Wolf Run golf course. The Corn Chowder here is highly regarded so I of course had to give it a try!

It was delicious and with all of the insanely freezing cold temperatures and inches of snow we are having here in Eastern Wisconsin, I decided to try my hand at making a Corn Chowder Soup!

I added potatoes to the corn chowder soup to give it an extra umph and substance. It was the perfect addition!

Pair it with a side of corn bread muffins and you are good to go!

This Corn Chowder Soup certainly will warn you up and fill your belly – a total necessity during the colder weather! Like most soups, this soup tastes even better the next day! Simply store in the refrigerator and reheat either on the cooktop or microwave!

Recipe originally adapted from here.

· In: Dinner, Featured Article, Recipes

Corn Chowder Soup
Recipe details
  • 6  people
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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Ingredients
  • 2 slices thick bacon
  • 1 onion, medium, diced
  • 1 tsp garlic, minced
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 3 c chicken broth, low sodium
  • 4 potatoes, diced
  • 3 c fresh or frozen corn
  • 3/4 c whole milk or half & half
  • 2 tbs corn starch
  • 1/4 c cheese, for topping
  • 3 tbs green onions, chopped for topping
Instructions
In a large dutch oven, over medium-high heat, cook bacon until browned.
Add onion, cooking and stirring until the onion starts to brown.
Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender.
Reduce heat to low. Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Gathered In The Kitchen
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Comments
  • Amy Amy on Feb 05, 2021

    Could I substitute sweet potatoes for regular potatoes?
    • Joanne Loveszumba Joanne Loveszumba on Feb 05, 2021

      In my opinion yes. I think it would be good. Maybe a little sweeter since those are . it will change the color and be sweeter. S

      Give it a try.

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