Filling and Hearty Corn Chowder

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4 to 6 servings

Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty and filling, perfect for a chilly weeknight meal in front of the fire.

This recipe uses frozen corn, so you can serve this soup year-round if desired. Substitute fresh corn if it's in season — if you like soup in the heat of August, that is.

Serve corn chowder in a bread bowl for a full meal. And check out the variations using bacon, ham, lobster, crab or potatoes that make corn chowder even more of a meal all on its own.

Corn chowder can be frozen up to two months if you want to make a big batch and have it on hand.

Ingredients

• 1 tablespoon unsalted butter

• 1 cup diced onion

• 2 (16-ounce) packages frozen whole-kernel corn, thawed, divided

• 2 cups chicken broth

• 1 can evaporated milk

• 1 medium red bell pepper, coarsely chopped

• 1/2 teaspoon fresh thyme

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 tablespoon thinly sliced fresh chives, for garnish

Steps to Make It

1. Melt the butter in a large saucepan over medium heat.

2. Gently saute the onions in the butter, stirring often, until soft and translucent. Do not brown.

3. Add 4 cups of the corn to the onions, along with ​chicken broth.

4. Cook, stirring often until corn is tender, about 15 minutes.

5. Pour corn, onions, and liquid from the pot into a food processor and puree in batches until smooth.

6. Return to the pot and add remaining 2 cups of corn, evaporated milk, bell pepper, and thyme.

7. Simmer for 5 to 10 minutes, stirring often until soup is thickened and peppers are soft.

8. Season the chowder with salt and pepper and garnish with chives to serve.

Recipe Variations