Julie's Creamy Corn Chowder
A sprinkle of creativity and a handful of love, I’ve been cooking from the heart and creating my own recipes for years. This Creamy Corn Chowder is one that I came up with on my own and my family has grown to love. Comfort in a bowl, it’s perfect for spending chilly nights on the farm together. – Julie V., NB
- Prep: 10 minutes
- Cooking: 40 minutes
Ingredients
- 3 cups (750 mL) potatoes, peeled and diced
- ½ cup (125 mL) Canadian butter
- 1 onion, diced
- 1 cup (250 mL) diced celery
- 10 slices bacon, cooked and chopped, divided
- 2 cans (each 284 mL) creamed corn
- 2 cups (500 mL) Canadian 35% cream
- 1 cup (250 mL) Canadian milk
- 2 tbsp (30 mL) everything bagel seasoning, divided
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) black pepper
- 1 cup (250 mL) shredded Canadian cheddar cheese
- 1 tbsp (15 mL) finely chopped fresh parsley
Make it with Canadian Dairy
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Preparation
Transfer potatoes to a medium saucepan, cover with cold salted water and bring to a boil. Let simmer for 8 to 10 minutes or until potatoes are fork-tender; drain.
Meanwhile, in large saucepan over medium heat, melt butter. Stir in onion and celery and cook until starting to soften.
Reserve ¼ cup (60 mL) bacon and set aside. Add remaining bacon, cooked potatoes, cream corn, cream, milk, 1 tbsp (15 mL) everything bagel seasoning, salt and pepper. Stir until combined and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until chowder has thickened slightly. Stir in cheddar and simmer for 5 minutes.
Ladle into bowls and garnish with reserved bacon, remaining everything bagel seasoning and parsley.
Tips
If desired, substitute bacon for cubed ham.
Nutritional information
Per serving| Energy: | 378 Calories |
| Protein: | 8 g |
| Carbohydrate: | 20 g |
| Fat: | 30 g |
| Fibre: | 2.3 g |
| Sodium: | 665 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 139 mg |
| Vitamin A: | 32 % |
| Niacin: | 24 % |
| Phosphorus: | 16 % |
| Riboflavin: | 16 % |
