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corn chowder, quick corn chowder, eacy corn chowder, canned vegetables

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!
Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Author Coco and Ash


  • 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 1/2 teaspoon salt
  • 1 teaspoon pepper

To thicken the soup:

  • 3 tablespoons corn starch
  • 1/2 cup milk


  • 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 1/2 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!