Best Recipe for Corn Chowder
This Corn Chowder recipe is destined to become a new easy family favorite – and definitely one of mine! It’s wonderfully creamy, (but lightened up!) quick and easy, extremely versatile and pantry friendly. This corn chowder also reheats beautifully for make ahead dinner or lunches!
Ingredients
Instructions
Heat one tablespoon oil in a large soup pot/Dutch oven over medium heat-high. Add sausage, onion, carrots and celery and cook until sausage is cooked through and onions are tender.
Add potatoes, garlic, red pepper (if using) and sauté 30 seconds.
Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).
Stir in creamed corn, corn, chicken bouillon, bay leaves and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
Cover and bring to a boil then uncover and reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender, stirring occasionally so the bottom doesn’t burn.
Stir in half and half and heat through. Discard bay leaves. Taste and season salt/pepper to taste if desired.
