There are days that I pour myself a cup of tea (or wine, depending on the day), turn on some Louis Armstrong and spend HOURS creating something fabulous (or at least trying to). And there are other days when I fly in the house after work with a cranky 3-year old who needed to be fed an hour ago and nothing is prepared. For those days, this Corn Chowder is a saviour!
Soup is seriously like a hug in a bowl! I love how versatile and simple it really can be (complicated food isn’t my thing), and it makes for such a great weeknight dinner. I can never argue with a one pot dinner and this soup comes together in no time at all.
The ‘hack’ here is using creamed corn (I confess: as an 80’s child this was a staple). The creamed corn really adds to the texture and makes this chowder so easy to whip up. My mom made this for us all of the time growing up, so I’m sharing her original version of the recipe here.
I know this recipe of my mom’s calls for a tiny bit of bacon, but you can easily leave it out to make it vegetarian. Just add a tablespoon of oil to step 2 before adding the onion and celery and skip step 1. I haven’t made it vegan yet but would probably use a splash of homemade cashew cream [1] along with another unsweetened plant based milk to sub for the regular milk.
For more easy soup recipes you can give this Hearty Lentil Soup [2] a try, or this Cheater Chicken Noodle Soup [3] also comes together so easy! We love whipping up a batch of
Simple Corn Chowder
10 Minute Corn Chowder
This corn chowder is so simple to pull together and is such a treat - the boys love it! This recipe will make 2-4 servings depending on your bowl, so feel free to double the recipe for leftovers!
Ingredients
- 3 slices bacon (finely diced - optional)
- 1/2 small yellow onion (finely diced, about 1/2 cup)
- 2 stalks celery (finely diced)
- 1 14 oz can creamed corn
- 1 cup milk (2% or greater)
- 1/2 cup frozen corn
- Salt and pepper to taste
Instructions
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In a heavy large saucepan over medium-low heat, cook the bacon until the fat is mostly rendered and the bacon is fully cooked. Remove the bacon and place on a plate lined with paper towel.
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In the same saucepan, cook the onion and celery until fragrant and transparent, about 4-5 minutes, stirring. Add the bacon, creamed corn, milk and frozen corn and bring to a simmer.
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Season with salt and pepper and serve.
Recipe Notes
To make this vegetarian simply leave out the bacon and skip step 1. Add 1 tablespoon of oil to the pot before adding the onions and celery in step 2.