Corn Chowder

Ingredients

• AmountIngredientEst. cost
• 1 can (341 mL) corn kernels, drained $1.25
• 250 g frozen corn $0.65
• 3 medium potatoes (~450 g), peeled and diced small $0.20
• 100 g bacon, roughly chopped $1.87
• 1 medium onion, diced $1.23
• 3 cloves garlic, minced $0.24
• 500 mL chicken or vegetable broth $0.83
• 400 mL milk $0.78
• 2 tbsp butter $0.38
• 3 tbsp flour $0.05
• 0.5 tsp smoked paprika $0.03
• 1 tsp dried thyme $0.05
• to taste salt, black pepper, and hot sauce $0.03
• 3 green onions, sliced (for serving) $1.00
• 0.5 tsp onion powder $0.02
• 0.25 tsp cayenne pepper (optional) $0.02
• 1 tsp vegetable oil $0.01
• 0.5 tsp white or black pepper $0.02
• 0.5 tsp garlic powder $0.03
• 0.5 tsp salt $0.01
• 1 tsp apple cider vinegar (optional) $0.01
• 0.25 tsp mustard powder (optional) $0.01
• Recipe total$8.72

Instructions

1. 1 In a large pot over medium heat, cook the bacon until crispy. Remove and set aside, leaving the fat in the pot.
2. 2 Add butter to the pot. Add onion and cook 5 minutes until softened.
3. 3 Add garlic, thyme, smoked paprika, onion powder, and garlic powder. Cook 1 minute.
4. 4 Sprinkle flour over the mixture. Stir and cook 1–2 minutes.
5. 5 Gradually pour in the broth, stirring constantly to prevent lumps.
6. 6 Add potatoes and both the canned and frozen corn. Bring to a boil.
7. 7 Reduce heat to medium-low. Simmer 15 minutes until potatoes are tender.
8. 8 Reduce heat to low. Stir in the milk. Heat gently for 5 minutes — do not let it boil hard.
9. 9 Use the back of a spoon to mash a few of the potatoes against the side of the pot to thicken the broth.
10. 10 Add cayenne and vinegar if using. Taste and adjust salt and pepper.
11. 11 Serve topped with bacon and green onions.

Nutrition per Serving

Estimated values per serving.