Creamy Corn Chowder
This post was contributed by Street Smart Nutrition.
This recipe is a one-pot wonder and it cooks quickly on the stovetop. No waiting all day for a slow-cooker or spending hours over a hot stove!
Creamy Corn Chowder
Ingredients
- 4 slices bacon
- 1 large poblano pepper deseeded and diced
- 1 large carrot peeled and diced
- ½ large white onion diced about 1 cup
- 3 cloves garlic minced
- 4 ears sweet corn kernels removed
- 1 large russet potato washed dried, and chopped
- 1 medium zucchini diced
- 2 cups low sodium chicken stock
- 2 cups Hiland Dairy whole milk
- 1 tablespoon fresh thyme
- 1 teaspoon red pepper flakes
- Kosher salt and pepper to taste
- 1 cup shredded cheddar cheese for garnish
Instructions
- Roughly chop the bacon and prepare the vegetables. To begin cooking, heat a large, heavy-bottomed Dutch oven or stock pot over medium heat. Cook the bacon pieces until crispy, then remove and pat dry. Drain excess grease from the pot, leaving approximately 1 tablespoon.
- Bring to medium-high heat, then add the onions, carrots, and diced pepper. Cook 5-6 minutes, or until softened and fragrant. Add the garlic and cook one minute more.
- Add the stock to deglaze the pot, then add the milk, potatoes, and sweet corn kernels. Simmer, uncovered, for 10-12 minutes or until the potatoes are soft enough to be easily pierced with a fork.
- Transfer half of the soup mixture to a blender and puree until smooth, about 30 seconds. Return to the pot and stir to combine, then add the zucchini, thyme, red pepper flakes, salt, and pepper. Cook another 5-6 minutes or until the zucchini is softened, then remove from heat.
- To serve, ladle the creamy corn chowder into soup bowls. Garnish with crispy bacon bits, shredded cheese, and additional thyme or red pepper flakes (if desired). Serve immediately and enjoy.
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