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Description
The secret to delicious corn chowder with lots of flavor is to use both creamed and frozen (or fresh) sweet corn — but that’s not the only reason this soup is “twice as nice.” Going with frozen hash browns saves you the work of peeling and chopping potatoes, and makes the chowder thick and hearty. Old Bay seasoning, which is a blend of red pepper, celery seed, and bay leaf, adds a zesty flavor; look for it in your grocery store’s spice aisle. The recipe, which makes 7 1/2 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 3 Tbsp. salted butter (or extra-virgin olive oil)
- 1 onion (chopped)
- 2 celery stalks (thinly sliced)
- 1/2 small red bell pepper (chopped, 3/4 cup)
- 2 tsp. Old Bay Seasoning
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 2 cups frozen corn (10 oz.; or fresh corn kernels)
- 1 can creamed corn (14.75 oz. per can)
- 1 cup frozen hash browns (3 oz., chopped)
- 1/2 cup half-and-half (or whipping cream)
- 1/4 tsp. salt (or to taste)
- 1/2 cup fresh basil leaves (torn or chopped)
Directions
- Melt butter in a Dutch oven or other 5- to 6-qt. pot over medium heat. Add onion, celery, bell pepper, and Old Bay and cook, stirring frequently, until onion is translucent, about 5 minutes.
- Sprinkle flour over vegetables and then cook, stirring frequently, for 1 minute.
- Add broth, frozen corn, creamed corn, and hash browns and bring soup to a simmer over medium-high heat, stirring frequently. Reduce heat to medium-low, cover, and simmer gently, stirring occasionally, until soup has thickened slightly and the flavors have melded, about 10 minutes.
- Pour half-and-half into soup and stir to combine. (It will likely still be plenty hot to serve, but if not, simmer it another minute or so.) Season soup with salt to taste. Ladle soup into bowls, sprinkle with some of the basil, and serve more on the side.
NutritionView More
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Calories260Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol25mg8% |
Sodium1070mg45% |
Potassium430mg12% |
Protein5g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A25% |
Vitamin C40% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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