I really love soup. It's cozy, tasty, and even though it's rich, it never makes me feel heavy. Corn chowder is a great soup that combines the tasty sweetness of vegetables with a creamy broth. The following recipe is quick to make but tastes delicious, as if you had spent all day preparing it.
Using frozen corn instead of canned corn makes the soup sweeter and gives it a fresh and vibrant taste. During the summer, you can also remove corn kernels from fresh cobs and use them instead of frozen corn in recipes.
Corn chowder with bacon made in a slow cooker.
List of items needed to prepare a dish.
2 big carrots, cut into small pieces.
2 pieces of celery, cut into small pieces.
1 little sweet onion, chopped
2 pieces of garlic, finely chopped
4 little red potatoes, cut into pieces.
4 cups of frozen corn, which is about 700 grams.
1 pound of bacon, cooked and crumbled, with 1/4 cup set aside.
1 teaspoon of dried thyme, which weighs 1 gram.
1/2 teaspoon of dried oregano, which is equal to 0.5 grams.
1 and a half teaspoons of salt, which is equivalent to 10 grams.
1/2 teaspoon of pepper, which is equal to 1 gram.
4 cups of chicken broth
1- A 12-ounce can of evaporated milk (340 grams).
2 tablespoons of cornstarch, which is 16 grams.
2 tablespoons of butter (28 grams) can be added if desired.
Instructions
