Corn and Carrot Chowder
Posted by Zoey Roberts
Milk, Parsley, Salt, Heavy Cream, All-Purpose Flour, Celery, Dried Thyme, Onion, Chicken Broth, Corn Kernels, Black Pepper, Carrots
Simple, Healthy and Delicious Low Calorie Soups, Shipped Right to Your Door
Corn and Carrot Chowder Recipe
On a chilly day, this creamy Corn and Carrot Chowder is a hearty and filling meal. This soup is sure to become a family favorite with its flavorful blend of sweet corn, hearty carrots, and fragrant thyme.
Ingredients
- 1 cup of milk
- 2 tablespoons chopped fresh parsley
- Season with salt to taste
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup diced celery
- 1/2 teaspoon dried thyme
- 1/2 cup diced onion
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1/4 teaspoon black pepper
- 1 cup diced carrots
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- Combine the chicken broth, carrots, onion, celery, corn, thyme, and black pepper in a large pot.
- Bring to a boil, then reduce to a low heat and continue to cook for 20-25 minutes, or until the vegetables are tender.
- In a small mixing bowl, combine flour and milk until smooth.
- Stir the flour mixture into the soup and cook for 5 minutes over low heat.
- Season with salt to taste after adding heavy cream.
- Before serving, garnish with chopped parsley.
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