• 30 Ratings

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.

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
30 mins
cook:
15 mins
Servings:
6
Yield:
5 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • Makes 6 servings (5 1/2 cups)

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

192 calories; total fat 7g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 9mg; sodium 572mg; potassium 515mg; carbohydrates 29g; fiber 3g; sugar 8g; protein 8g; vitamin a 0RE; vitamin a 340IU; vitamin c 19mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 56mcg; vitamin b12 0mcg; calcium 81mg; iron 1mg.
Advertisement

Reviews

30 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5
Advertisement