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corn and baby carrot chowder

(1 rating)
si_dessa avatar
Recipe by
Desiree Taimanglo-Ventura
@si_dessa
Yigo, GU

An easy and filling dinner soup that I make on rainy days. Uses ingredients that are often in your pantry and refrigerator.

(1 rating)
prep time 10 Min
cook time 35 Min

Ingredients For corn and baby carrot chowder

  • 8 oz
    low sodium bacon chopped
  • 2 md
    potatoes, cubed
  • 1 1/2 c
    baby carrots, chopped
  • 6 clove
    garlic, pressed
  • 1/2 md
    onion, chopped
  • 32 oz
    chicken broth
  • 16 oz
    frozen corn niblets (thawed)
  • 12 oz
    can of carnation evaporated condensed milk
  • 1 - 2 Tbsp
    salt (more or less depending on you)
  • 1/4 tsp
    black pepper
  • crushed red pepper sprinkles (optional)
  • flour (to thicken soup)

How To Make corn and baby carrot chowder

  • 1
    Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.
  • 2
    Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
  • 3
    Add condensed milk, salt, black pepper, and (if you are using it) red pepper. Stir, then sift flour over soup to thicken as desired. Let simmer for about five minutes.
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