Craft Beer and Corn Chowder

Craft Beer and Corn Chowder
Total Time

55 min.

Serving & Size

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Soup in the summer is always acceptable when sweet corn and refreshing craft beer come together to create a velvety rich chowder, perfect to start any al fresco meal.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
unsalted butter 75 mL 1/3 cup
chopped red pepper (7.5 oz/212 g) 300 mL 1 1/4 cups
chopped green onions (3 oz/85 g) 175 mL 3/4 cup
chopped celery (3.3 oz/93 g) 175 mL 3/4 cup
all-purpose flour 45 mL 3 tbsp
minced garlic 20 mL 4 tsp
smoked paprika 15 mL 1 tbsp
salt 10 mL 2 tsp
pepper 4 mL 3/4 tsp
reconstituted Low Sodium Chicken Stock
2 1/4 L
9 cups

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

craft lager or cream ale 550 mL 2 1/4 cups
bay leaves 3
fresh or frozen corn 2 1/4 L 9 cups
chopped fresh chives 30 1/4 mL 2 tbsp
1. Melt butter in Dutch oven set over medium heat; sauté red pepper, onions and celery for 8 to 10 minutes or until tender. Add flour, garlic, paprika, salt and pepper; cook, stirring, for 2 minutes.
2. Whisk in chicken stock and beer. Bring to boil; reduce heat to medium-low. Stir in bay leaves and corn. Simmer, partially covered, for 30 minutes, stirring occasionally.
3. Transfer half of the chowder (about 6 cups/1.5 L) to blender, being careful not to include bay leaves; purée until smooth. Return to saucepan and stir until combined; simmer for 8 to 10 minutes or until warmed through.

4. Remove bay leaves; serve chowder garnished with chives.

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