Ingredient Checklist


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.

  • 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.


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; 40 g total fat; 20 g saturated fat; 4 g polyunsaturated fat; 14 g monounsaturated fat; 98 mg cholesterol; 953 mg sodium. 811 mg potassium; 47 g carbohydrates; 4 g fiber; 14 g sugar; 17 g protein; 0 g trans fatty acid; 3671 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 1 mcg vitamin b12; 243 mg calcium; 2 mg iron;