I love my original corn chowder but I realize I almost never make it. It takes time to slice off corn kernels and simmer the cobs. So, this quick corn chowder hits the spot and takes just minutes to make. I cherish both recipes but this one definitely gets made a lot more often due to how convenient it is!
Quick Corn Chowder
Servings
4
servingsPrep time
10
minutesCooking time
25
minutesCalorieskcal
Ingredients
2 TBSP olive oil
1 onion, diced
2 celery stalks, chopped
1 carrot, peeled and chopped
1/4 tsp red pepper flakes, or more to taste
1/4 cup flour
3 garlic cloves, pressed
3 cups chicken stock (or vegetable)
2-3 Russet potatoes, peeled and cubed
1 bay leaf
2 1/2 cups frozen corn kernels
1/4 cup light 10% coffee cream (or replace with milk)
Salt and Pepper to taste
Parsley, jalapeno slices, shredded cheese, optional, for serving
Directions
- Heat oil in a heavy bottom pot or a Dutch oven. Add onions, celery, red pepper flakes and carrots. Cook for 7-10 minutes until soft, fragrant and just beginning to brown, but have not browned. Sprinkle flour and cook for 1 minute or so to cook off the raw flour taste, stirring constantly. Add garlic and cook for 30 seconds or so. Pour in about 1/2 cup chicken stock. Stir vigorously to work out any lumps and ensure the flour is well incorporated and the liquid thickens. Slowly pour in the rest of the stock while stirring and working out any lumps. Add bay leaf. Add potatoes bring to simmer, cover and cook for about 10-12 minutes until tender.
- Stir in corn and cream and simmer for another 4 minutes or so. Remove bay leaf. Adjust seasoning with salt and pepper. Mash some of the potatoes with a potato masher (or blend some of the soup in a blender) to thicken the soup. Serve garnished with shredded cheese and other garnishes of choice.
