Freezer Aisle Corn Chowder

Freezer Aisle Corn Chowder


  • 3 slices bacon
  • 1 cup frozen stir-fry pepper blend, thawed and coarsely chopped
  • 1 rib celery, chopped
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 1 bay leaf
  • 2 14.5-ounce cans low sodium chicken broth
  • 3 cups diced potatoes or frozen Southern style hash browns
  • 2 cups frozen whole kernel corn
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash cayenne, optional
  • 1 16-ounce can cream-style corn
  • 1 cup whipping cream


Fry bacon in a Dutch oven over medium high heat, until crisp. Remove and let drain on paper towels. Add stir-fry blend and celery to bacon grease and saute 2 to 3 minutes. Add garlic and saute 1 minute. Add flour, stirring, 1 minute. Add bay leaf and 1 can of the chicken broth, stirring until smooth.

Add remaining can of broth, diced potatoes, frozen corn, thyme, salt, black pepper and cayenne, if desired. Cover and bring to a boil. Reduce heat and simmer, covered, 15 minutes. When potatoes are tender, stir in cream-style corn and whipping cream and heat through. Do not boil.

Makes 6 to 8 servings.

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