Creamy Corn Chowder with Fries: Weekend Eats

Level of Effort: Easy
Cost of Ingredients: $2.04
Nutrition Info (1 serving): 276 calories, 11.3 g fat, 8.0 g protein, 4.2 g fiber, 36 g carbs

Hi c’mon in!

Today at the café I’m serving a poutine inspired chowder recipe you make using canned soup, corn and frozen string fries!

I’ve shared how to turn a can of soup into a satisfying meal in the past and this very tasty chowder gives you another inexpensive and exciting way to enjoy canned soup!

What’s Poutine?

Now if you’re not familiar with poutine it’s rural-Quebec’s finest comfort food creation! Picture homemade fries topped with cheese curds and hot gravy. It’s awesome and one of the perks of going to Concordia or McGill University where you get the good stuff!

When I made this soup I thought it was much like poutine. The creamy chowder resembles thick gravy once the fries are dunked in the soup with your spoon.

The one omission is the cheese. Cheddar cheese would be good sprinkled on top but it adds fat and who needs that with summer on the way. For extra flavor (without the fat) sprinkle on cayenne pepper or your favorite seasoning for fries.

Not nearly as comforting as a $5 order of poutine, but it’s $3 less to make and an easy meatless meal you can add to your dinner rotation at college.

And it still has a touch of comfort food taste! Cheers!

Creamy Corn Chowder with Fries

Creamy vegetable chowder topped with crispy oven-baked fries.

Printable Recipe

MAKES: 2 Helpings of Soup

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS

40 frozen fries (or cook more to serve on the side) [$0.23]
1 can (10 oz / 284 ml) mushroom soup [$0.99]
1 cup canned or thawed frozen corn [$0.44]
2/3 cup of milk [$0.38]
Dash black pepper [$0.00]
Pinch cayenne pepper (optional) [$0.00]

HOW TO MAKE

Place fries on a baking sheet and cook as per package directions.
Meanwhile, pour contents from the canned mushroom soup into a pot.
Fill half the empty soup can with milk and remaining half with water. Pour in a blender with 1/2 cup corn.
Blend like a smoothie (don’t worry if a few pieces of corn remain).
Check your fries
Pour corn smoothie mixture in pot with mushroom soup. Add remaining corn. Stir to combine.
Cook over medium-low heat until soup is hot (about 5 minutes). Season with black pepper.
Remove cooked fries from oven.
Ladle heated soup in a cup (or bowl). Place a handful of fries on top and sprinkle with cayenne pepper. Serve extra fries on the side!