Instant Corn Chowder: Cozy Up in Minutes!

Whip up this quick corn chowder with creamy corn, savory bacon, and garlic for a comforting meal in minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Soup

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 tsp oil (or butter)
2 slices bacon (streaky!)
2 garlic cloves (minced)
400 g/14oz can creamed corn (1 can)
400 g/14oz can corn kernels (drained) (1 can)
1 2/3 cups (400ml) chicken stock (or broth) (1 empty can*)
3/4 cup (200ml) milk (any fat % ) (1/2 empty can*)
1 potato (diced into 1.5 cm/ 1/2" small cubes)
1/2 tsp each salt and pepper
1 green onion (finely sliced)

Instructions

Place oil then bacon in pot. Turn stove onto medium-high heat then cook until bacon is golden on both sides.
Remove bacon and chop once cooled.
If there's loads of excess fat in the pot, drain some.
Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.
Stir, bring to simmer then adjust to medium. Simmer 5 minutes until potato is just tender.
Mix together 1 tbsp cornstarch with 2 tbsp milk (from the measured amount), then pour into soup.
Stir and simmer for 1 minute until it thickens into a creamy soup.
Add more salt if needed. Stir in chopped bacon and green onions just before serving.

Notes

- For extra flavor, use bacon with a good amount of streaky fat.
- Ensure potatoes are diced small (1.5 cm / 1/2 inch) so they cook quickly and evenly.
- For a thicker soup, use the cornstarch slurry method as described in step 6.
- This soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.