Want the quickest, easiest soup recipe ever?
This recipe is exactly that. Growing up, I remember having this for lunch when we were all in a hurry and just wanted something quickly…or for those times unexpected company popped in for lunch.
If you’re vegan or dairy free, skip the milk and use almond milk instead. If you’re looking for more protein, add some cooked, chopped chicken.
Feel free to add more veggies or swap ingredients out…this is a basic soup recipe that you can do whatever you want with.
Creamy Corn Chowder
- 1 yellow onion
- 1 green pepper
- 1 garlic clove
- 2 tsp. olive oil
- 1 can creamed corn
- 1 can milk
- salt and pepper, to taste
Chop your veggies and fry until cooked in olive oil. Then add one can of creamed corn and fill that same can up with the milk. Heat until it’s your desired “soup-eating” temperature. Top with cracked pepper.
If you have left over cooked potatoes you can cut them up in the soup to make a bit heartier and thicker, but it is great without as well.
The creamed corn is not the healthiest option in the world, but it makes a fantastic soup…and when you’re in a hurry…what’s a bit of creamed corn in your diet?
What’s your favourite “quick” recipe?
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