Corn Chowder
Makes: 10 cups (2.5 L)
Prep Time 10 mins
Cook Time 30 mins
Serves 10
Difficulty N/A
Ingredients
- 1 tbsp (15 mL) Canola or Vegetable Oil
- 1 onion, chopped
- 1 jalapeno, chopped (optional)
- 1 clove garlic, chopped
- 1 can (10 oz / 284 mL) cream style corn
- 4 cups (1 L) frozen corn niblets
- 1 potato, peeled and chopped in 1” (2 cm) pieces
- 4 cups (1 L) chicken stock or vegetable stock
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 3/4 cup (175 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
Directions
Step 1:
Heat oil in a large saucepan or stock pot over medium heat. Add onion, jalapeno and garlic and cook until fragrant and tender, about 3 minutes.
Step 2:
Add corn, potato, stock, salt and pepper and bring to a oil. Reduce heat, cover and simmer for 30 minutes. Puree half of the soup so that it still has a chunky texture. Add evaporated milk. Taste and adjust seasonings if necessary.
Tips
For a fun garnish add some popcorn to the bowl of soup.
If you leave out the jalapeno pepper just drizzle some hot chili oil over the soup as a garnish for the people who would like it spicy.