Corn Chowder With Creamed Corn And Evaporated Milk
There's nothing quite like a bowl of corn chowder on a chilly day. This classic comfort food is easy to make and oh-so-delicious. Plus, it's the perfect way to use up any leftover corn you may have. In this article, we'll show you how to make a creamy corn chowder with creamed corn and evaporated milk that's sure to warm you up from the inside out.
Ingredients:
Before we get started, let's take a look at the ingredients you'll need:
- 4 slices of bacon, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of potatoes, peeled and diced
- 4 cups of chicken broth
- 2 cans of creamed corn
- 1 can of evaporated milk
- 1 tsp of dried thyme
- 1 tsp of paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Now that you have your ingredients ready, it's time to get cooking.
Instructions:
Follow these simple steps to make a delicious pot of corn chowder:
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot, leaving the bacon fat behind.
- Add the diced onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
- Add the peeled and diced potatoes to the pot, along with the chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the creamed corn, evaporated milk, dried thyme, and paprika to the pot. Stir to combine and season with salt and pepper to taste.
- Simmer the chowder for an additional 10-15 minutes, until heated through and slightly thickened.
- Ladle the chowder into bowls and top with the crispy bacon and chopped parsley.
Tips:
Here are a few tips to make sure your corn chowder turns out perfectly:
- If you don't have bacon, you can use butter or oil instead.
- If you prefer a chunkier chowder, you can leave some of the potatoes in larger pieces.
- If you like your chowder really creamy, you can add an additional can of evaporated milk.
- For a vegetarian version of this recipe, simply omit the bacon and use vegetable broth instead of chicken broth.
- This chowder is perfect for meal prep. Simply store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Conclusion:
Corn chowder is a classic comfort food that's perfect for any time of year. This recipe, featuring creamed corn and evaporated milk, is easy to make and oh-so-delicious. So why not whip up a batch today and enjoy a bowl of warm, creamy goodness?