Quick Corn Chowder
This soup is perfect for back-to-school and busy weeknights! It's a quick recipe that's not short on flavor!
Ingredients
- 6 slices bacon
- 1 small yellow onion (diced)
- 3 teaspoons minced garlic
- 1 can Libby's CREAM style sweet corn (14.75 ounce)
- 1 can Libby's WHOLE kernel sweet corn (15.25 ounce)
- 1 can Libby's sliced carrots (14.5 ounce)
- 2 cups chicken broth
- 2 cups whole milk
- 1 and ½ teaspoon salt
- 1 teaspoon pepper
To thicken the soup:
- 3 tablespoons corn starch
- ½ cup milk
Instructions
- Heat a large soup pot over medium heat.
- Slice your bacon into small bite-sized pieces and add to the pot. Cook until the bacon is browned and crispy.
- Use a slotted spoon to remove the bacon. Place it on a plate lined with paper towels to drain the grease and set it aside for topping the soup later.
- Add your diced onion to the bacon drippings and cook until the onions are soft. (about 5 minutes)
- Add In the garlic and cook for just 1 more minute.
- Add in the Libby's CREAM style sweet corn, WHOLE kernel sweet corn, and sliced carrots, chicken broth, milk, salt, and pepper.
- Bring everything up to a simmer and let simmer for 10 minutes.
- Whisk the ½ cup milk with the cornstarch in a separate cup and then pour into the soup. Stir together and summer for 5 more minutes.
- Serve with the bacon crumbles and enjoy!