Recipes and Cooking Corn Chowder 3.7 (30) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 15 mins Total Time: 45 mins Servings: 6 Yield: 5 1/2 cups Jump to Nutrition Facts Ingredients 6 ears of fresh corn or 3 cups frozen whole kernel corn ½ cup chopped onion (1 medium) ½ cup chopped green sweet pepper 1 tablespoon cooking oil 1 14 ounce can chicken broth 1 cup cubed, peeled potato (1 medium) 2 tablespoon all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper 1 ½ cup milk 3 slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces 2 tablespoon snipped fresh parsley (optional) Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 192 Calories 7g Fat 29g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 192 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 572mg 25% Total Carbohydrate 29g 11% Total Sugars 8g Protein 8g Vitamin C 18.9mg 95% Calcium 80.8mg 6% Iron 0.9mg 5% Potassium 515mg 11% Folate, total 56.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.