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.

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33 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Yields: 5 1/2 cups
  • Prep: 30 mins
  • Cook: 15 mins
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Corn Chowder
Ingredients
6
ears of fresh corn or 3 cups frozen whole kernel corn
1/2
cup chopped onion (1 medium)
1/2
cup chopped green sweet pepper
1
tablespoon cooking oil
1
14 ounce can chicken broth
1
cup cubed, peeled potato (1 medium)
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon black pepper
1 1/2
cups milk
3
slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces
2
tablespoons snipped fresh parsley (optional)
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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