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Leftover Corn Chowder

4

50 min

Leftover Corn Chowder

Leftover Corn Chowder Photo 1

Time

50 min

Serving

4 persons

Calories

547

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This leftover corn chowder recipe begins with a corn chowder base, which you can customize with current leftover items in your fridge or freezer, spices of your choice, and custom garnish. Can’t wait to see how you make this recipe your own!

Ingredients

  • butter: 1 Tbsp
  • yellow onion: 1 piece (diced)
  • kosher salt: 1 tsp
  • slices bacon: 2 piece (chopped)
  • red bell pepper: 0.5 piece (diced)
  • stalks celery: 2 piece (diced)
  • garlic: 2 clove (minced)
  • chipotle peppers in adobo sauce: 2 piece (minced)
  • bag frozen corn: 1 piece (16 ounce)
  • chicken stock: 4 cups
  • heavy whipping cream: 0.75 cup
  • 1/2 cups leftover cooked chicken or other protein: 1 piece
  • cilantro or other garnish: 1 Tbsp (chopped)

Metric Conversion

Stages of cooking

Leftover Corn Chowder Photo 21
Leftover Corn Chowder Photo 32
Leftover Corn Chowder Photo 43
Leftover Corn Chowder Photo 54
  1. Heat butter in a soup pot over low heat until melted. Increase heat to medium-low, add onion and salt, and cook and stir until onion is translucent, about 5 minutes.
    Leftover Corn Chowder Photo 2
  2. Stir in bacon, red pepper, celery, and garlic; cook and stir until bacon is crisp, about 5 minutes.
    Leftover Corn Chowder Photo 3
  3. Add chipotle peppers, corn, and chicken stock to soup pot; increase heat to medium and simmer for 20 minutes.
    Leftover Corn Chowder Photo 4
  4. Stir in cream and chicken. Cook until hot, about 5 minutes. Serve in bowls and garnish with cilantro. Cook’s Note To customize this recipe, in Step 4, add any leftover protein, such as steak, pork chop, carnitas, ground turkey, tofu, beans, or chickpeas. Add leftover cooked starch, such as baked potato, rice, or pasta. Chop and add any leftover cooked vegetables, such as asparagus, broccoli, tomatoes, carrots, or zucchini. Choose seasonings such as oregano, paprika, white pepper, cumin, or bay leaf. Finally, serve in bowls, garnished with what is in the fridge or pantry, such as parsley, sunflower seeds, pine nuts, sour cream, or shredded cheese. Have fun!
    Leftover Corn Chowder Photo 5

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