Recipe: Creamy Corn Chowder in 10 Minutes!

This Corn Chowder is possibly the most effortless hearty soup I have made in a long time. It requires barely any prep, and involving not much more than opening a can, minimal chopping and cute soup bowls to serve it in :)

This corn chowder recipe came to fruition after had been recipe testing mini chocolate cookies all morning before I knew it was time for lunch. I started scouring my pantry and fridge for inspiration and 15 minutes later, a few cans, a couple of rogue veggies in the crisper, and a quick rummage in the freezer I ended with a mighty tasty Creamy Corn Chowder that I couldn’t get enough of.

Here’s what you’ll need:

  • Frozen corn

  • Celery

  • Carrots

  • Shallots

  • Heavy cream or 2% milk

  • Medium size pot

  • Cutting board

  • Knife, spoon, can opener, measuring cup

  • Thick cut bacon or Olive oil

  • 1 can of creamed corn

A shallow bowl filled with corn chowder with a spoon in the bowl

Corn Chowder in 10 Minutes

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 

Ingredients

3 slices thick cut bacon OR 1 tablespoon olive oil
1 large shallot, diced
2 stalks celery, diced
1 carrot, peeled and diced
1 14 oz can creamed corn
1 cup heavy cream (or 2% milk)
1 cup frozen corn
Salt and pepper to taste

Instructions

  1. In a medium pot cook the bacon over medium-low heat until fully cooked and crisp, about 2 minutes. Using tongs, remove the bacon from the pot and place on a paper towel lined plate. Once it’s cooled you can chop or crumble this into the soup.

  2. In the same pot, add the shallots, celery and carrots, stir and cook until fragrant and transparent, about 3-4 minutes. Add the bacon, creamed corn, cream (or milk) and frozen corn, bring to a simmer and cook for 5 minutes.

  3. Season with salt and pepper and enjoy!

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