Description
A rich and creamy corn chowder with tender vegetables and crispy beef.
Ingredients
Scale
- 4 strips beef
- 1/2 medium onion chopped small
- 3 sticks celery chopped small
- 2 medium carrots peeled & chopped small
- 2 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
- 4 cups frozen or fresh corn
- 2 large Russet potatoes peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper optional
- Salt & pepper to taste
Instructions
- Prep your beef and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the beef is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the beef fat in the pot.
- Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth and stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
- Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the beef. Increase the heat to high and bring the soup to a boil.
- Once it’s boiling, reduce the heat to a rapid simmer, covering the pot so the lid is slightly ajar.
- Cook until the potatoes are tender (about 15-20 minutes), stirring occasionally. The soup will thicken the longer you cook it.
- Season the soup with salt & pepper as needed. Garnish bowls with the rest of the beef.
Notes
- Feel free to adjust seasoning to your taste.
- You can use fresh or frozen corn based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Creamy Corn Chowder, Soup, Comfort Food