Pantry Saver Cheap and Cozy Corn Chowder Pasta

• 8 oz pasta (elbow or shells)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups frozen corn
• 2 cups vegetable broth
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 green onions, sliced
• Salt to taste

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add onion and cook until translucent.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add frozen corn and broth to the pot, bringing to a simmer.
5. 5 Stir in cooked pasta, milk, cheese, black pepper, and paprika. Simmer until heated through and slightly thickened.
6. 6 Season with salt to taste.
7. 7 Serve hot, garnished with green onions.

Equipment

• Large pot

Variations

• Add cooked bacon or diced ham for extra flavor and protein.

Substitutions

• Use heavy cream instead of milk for a richer chowder.
• Substitute cheddar cheese with another sharp cheese like Monterey Jack.

Pairings

• Pairs well with garlic bread or cornbread.

Nutrition

Tips

• For extra creaminess, blend a portion of the chowder before adding it back to the pot.
• Add a splash of hot sauce for a spicy kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally.

Serving Suggestions

• Serve with warm crusty bread or a side salad for a complete meal.

FAQ