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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving drippings in Dutch oven. Crumble bacon.

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  • Add onion, carrot, celery, and garlic to drippings in Dutch oven. Cook about 10 minutes or until vegetables are soft, stirring frequently. Add butter; stir until melted. Stir in flour; cook 1 minute more.

  • Add next five ingredients (through pepper). Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until corn is tender, stirring occasionally.

  • Stir in half-and-half and milk. Bring to boiling; remove from heat. Top servings with crumbled bacon.

*Tip

To use fresh corn, cut kernels from eight ears of sweet corn at about half their depth. Using the back of a knife, scrape cobs catching liquid in the bowl. Prepare chowder as directed; adding corn and liquid in Step 3.

Nutrition Facts

595 calories; fat 40g; cholesterol 98mg; saturated fat 20g; carbohydrates 47g; mono fat 14g; poly fat 4g; insoluble fiber 4g; sugars 14g; protein 17g; vitamin a 3670.6IU; vitamin c 14.2mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 5.2mg; vitamin b6 0.5mg; folate 85.3mcg; vitamin b12 1mcg; sodium 953mg; potassium 811mg; calcium 243mg; iron 1.7mg.
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