Classic Corn Chowder
15m prep 30m cook 45m ready
A hearty corn chowder with potatoes, carrots, creamed corn, cheddar cheese, and bacon. Perfect for a comforting meal.
Nutrition (per serving, estimated)
Estimated based off 12 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 348 mg
- Iron: 1.75 mg
- Magnesium: 53.8 mg
- Phosphorus: 384 mg
- Potassium: 642 mg
- Zinc: 2.94 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup butter
- 1/4 cup flour
- 2 cup milk
- 2 cans creamed corn
- 2 cup shredded cheddar cheese
Prepare
- Dice 4 cup potatoes
- Dice 2 cup carrots
- 1 lb bacon, fried and crumbled
Let's Cook
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Step 1.
In a large pot, combine 3 cups water, 4 cups diced potatoes, 2 cups diced carrots, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the vegetables are tender, about 15-20 minutes. Do not drain.
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Step 2.
While the vegetables cook, melt ¼ cup (½ stick) butter in a separate saucepan over low heat. Once melted, whisk in ¼ cup flour and cook, stirring constantly, until the mixture is bubbly and smooth, about 1-2 minutes.
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Step 3.
Gradually whisk 2 cups milk into the butter-flour mixture. Increase heat to medium and bring to a boil, stirring frequently. Boil for 1 minute until the sauce thickens. Remove from heat.
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Step 4.
Pour the white sauce into the pot with the cooked vegetables. Add 2 cans creamed corn, 2 cups shredded cheddar cheese, and 1 pound crumbled cooked bacon. Stir over medium-low heat until the cheese is fully melted and the chowder is hot, about 5 minutes. Serve immediately.
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