Creamy Corn Chowder

Creamy Corn Chowder

Fresh sweet corn, red potatoes, and bacon add rich flavor to this creamy chowder. Serve it on its own or with a sandwich for lunch or dinner.

by 6  people
add your rating
add a comment

Related Categories:

Appetizers, Soup, Vegetables
Recipe from Family Circle
SERVINGS
6
PREP TIME
15 mins

Creamy Corn Chowder

Fresh sweet corn, red potatoes, and bacon add rich flavor to this creamy chowder. Serve it on its own or with a sandwich for lunch or dinner.

Recipe from Family Circle
Recipe from Family Circle
Creamy Corn Chowder
SERVINGS
6
PREP TIME
15 mins
by 6  people
add your rating
add a comment

Related Categories:

Appetizers, Soup, Vegetables
Ingredients
  • 8   medium-size ears of corn
  • 4   slices thick-cut bacon, cut into 1/2-inch pieces
  • 1   medium-size onion, finely chopped
  • 2   cloves garlic, minced
  • 3   tablespoons all-purpose flour
  • 3   cups low-sodium chicken broth
  • 2   medium-size red skin potatoes (about 3/4 pound), cut into 1/4-inch pieces
  • 1   teaspoon minced fresh thyme
  • 2   cups milk
  • 1   cup heavy cream
  • 1   teaspoon salt
  • 1/4  teaspoon black pepper
  • 1/3  cup shredded white cheddar cheese
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. 
Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.
2. 
In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel-lined plate.
3. 
Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.
4. 
Whisk in chicken broth. Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.
5. 
Add whole corn kernels and heavy cream and cook an additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheddar cheese, dividing equally.

nutrition information

Per Serving: cal. (kcal) 453, Fat, total (g) 25, chol. (mg) 81, sat. fat (g) 14, carb. (g) 48, fiber (g) 5, pro. (g) 15, sodium (mg) 636, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top