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.

Corn Chowder
SERVINGS
6
YIELD
5 1/2 cups
PREP TIME
30 mins
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)
Related Video
How to Make Boston's Best Clam Chowder

If you're craving a cozy chowder, we've got a fabulous New England recipe for you to try: Learn how to make Boston's best clam chowder!

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)

Variation

  • 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 information

Per Serving: cal. (kcal) 192, Fat, total (g) 7, chol. (mg) 9, sat. fat (g) 2, carb. (g) 29, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 8, pro. (g) 8, vit. A (IU) 340, vit. C (mg) 19, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 572, Potassium (mg) 515, calcium (mg) 81, iron (mg) 1, Starch () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top