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Corn Chowder

Potatoes and bacon make this chowder soup recipe hearty enough to be considered a main dish. Especially delicious when prepared with fresh ears of corn.

3.5 by 36 people
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  • Makes: 6 servings
  • Yields: 5 1/2 cups
  • Prep: 30 mins
  • Cook: 15 mins

Corn Chowder

Ingredients

Directions

  1. If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.
  2. In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
  3. In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon; heat through. If desired, garnish each serving with parsley.
  4. Makes 6 servings (5 1/2 cups)

From the Test Kitchen

Corn and Crab Chowder:

Prepare as above, except omit bacon. In Step 3, after cooking for 1 minute, stir in one 6- or 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed. Heat through.

Nutrition Facts (Corn Chowder)

    Per serving:
  • 192 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 9 mg chol.,
  • 572 mg sodium,
  • 29 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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