Quick Corn Chowder
This can be made as a go to soup when you just need comfort food. By using canned potatoes and corn, you can have it ready to serve in less than 20 minutes. I think it is much better if left in crock pot all day, but crock pot soups are my favorites. Here’s how we make this quick corn chowder in my house!
1 Onion, diced
1 Tablespoon Olive Oil
2 cans or 1 large container of chicken broth
3 Potatoes, diced (skin on or off – or canned if in hurry)
1 can whole kernel corn, drained
1 cup milk (your choice – I like to use half n half)
1 clove garlic, minced (1 spoonful of jar)
1 teaspoon salt
1 teaspoon pepper
1/3 cup flour
In a large pan, heat olive oil and cook onion until tender but not brown. At this point I like to add the garlic and cook for a few minutes with the onion. Add broth and potatoes; bring to a low boil and let cook for 1015 minutes until potatoes are tender.
Stir in corn, salt, and pepper. Combine flour in milk, add to soup. Continue to simmer for another 5 minutes to thicken.
This makes about 6 bowls. I usually double it in crock pot. If in crock, add everything except milk and let cook on until potatoes are tender. Stir in milk with flour about 30 minutes before serving.
Want more soup recipes?
Not only does this quick corn chowder soup taste delicious, it’s super easy to make in 20 minutes or less. You can even skip the chopping and use canned ingredients to save time. If you have a family dinner night coming up soon, try whipping up a batch of this hearty soup for your entire gang! What’s your favorite soup to serve for dinner?