Simple Keto Recipe: CORN CHOWDER

Simple Keto Recipe: CORN CHOWDER
Looking for an easy keto recipe? This dish is simple to make and will keep you satisfied for hours while staying in ketosis.

19 minutes | 40 minutes | Servings: 6 | 306 kcal per serving

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This Simple Keto Recipe: CORN CHOWDER is the ultimate keto-friendly recipe that proves low-carb eating can be absolutely delicious! Perfect for anyone following a ketogenic lifestyle, this dish delivers all the flavor without the carbs.

Looking for quick 15-minute dinner ideas that actually taste amazing? This recipe is your answer! It”s become one of the most popular easy recipes on social media.

Perfect for high protein meal prep, this dish keeps well and tastes even better the next day. Whether following a specific diet or eating healthier, this makes it easy and delicious.

Ingredients

Ingredients

5-6 ears Corn On The Cobs (fresh or frozen and thawed) if using canned corn, you need 4 cups
6 slices Bacon, diced
2 tbs Butter
1 small Onion, chopped
2 large Carrots, peeled and diced small
4 cloves Garlic, minced
1⁄4 cup Flour
3 cups Yukon Gold Potatoes, peeled and diced small
2 cups Vegetable Broth
3 cups Milk
1⁄2 cup Heavy Cream
Salt and Pepper to taste
2 tbs Italian Seasoning
1 tbs Garlic Powder
1⁄4 cup Fresh Parsley, chopped

Instructions

Step 1

In a large pot, add the diced bacon and fry until crispy.

Step 2

Set the bacon aside and let it drain on a paper towel leaving the extra grease in the pot.

Step 3

Add the butter and sauté the chopped carrot and onion unit they are soft.

Step 4

This sound take about 5 minutes.

Step 5

Next, add the minced garlic and season the vegetables with salt, pepper and half of the Italian seasoning.

Step 6

Stir it all together and let it cook for another minute.

Step 7

Stir the flour into the vegetables for one minute.

Step 8

Add the potatoes, season them with a little more salt and pepper and let them cook with the flour and vegetables for about 2 minutes.

Step 9

Slowly stir in the vegetable broth and be sure to scrape all of those delicious brown bits off the bottom of the pot.

Step 10

Now, slowly pour in the milk.

Step 11

Using a sharp knife, carefully remove the kernels from the corn cobs and add the cobs only to the chowder.

Step 12

Do NOT add the corn itself yet.
Step 13: Bring the liquid up to a boil, turn the heat to low and place a lid on top.
Step 14: Let the soup simmer for about 25 minutes, or until the potatoes are soft, stirring occasionally.
Step 15: Now, carefully discard the cobs from the soup and stir in the heavy cream and corn kernels.
Step 16: Season the chowder with salt, pepper, garlic powder and the rest of the Italian seasoning and give it all a nice big stir together.
Step 17: Stir the bacon into the soup and let it simmer for another 5 minutes.
Step 18: Keep a little pinch of bacon if youd like to use some for garnish.
Step 19: Stir in the chopped parsley and add the chowder to individual bowls.
Step 20: Serve warm and enjoy!
Pro Tip

Golden Tip

Serve this dish with a green salad or roasted vegetables for a complete, balanced keto meal.

Expert Tips

Preparation is Key

Before you start cooking, make sure all your ingredients are prepped and ready to go. This makes the cooking process much smoother and helps you avoid any last-minute scrambling.

Quality Matters

Using fresh, high-quality ingredients makes a noticeable difference in the final dish. Don’t skip on this step – your taste buds will thank you!

Temperature Control

Pay attention to cooking temperatures and times. Every oven and stovetop is different, so use your judgment and adjust as needed.

Make It Your Own

Feel free to customize this recipe to suit your preferences. Add extra spices, swap ingredients, or adjust portion sizes – cooking is all about creativity!

Storage and Leftovers

This dish stores well in the refrigerator for up to 3-4 days. Reheat gently to maintain the best texture and flavor. You can also freeze portions for quick meals later.