Corn and Bacon Chowder

Oxmoor House
Corn and Bacon Chowder Recipe
Photo: Oxmoor House
To capture the freshness of yellow jewel-like corn without the fuss of shucking ears or cutting kernels off the cob, use packages of frozen baby gold and white corn. This chowder is so wonderfully sweet with the frozen corn that our taste testers gave it our highest rating.

Prep: 2 minutes; Cook: 14 minutes

6 servings (serving size: 1 cup)


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2 bacon slices
1/2 cup refrigerated prechopped celery, onion, and bell pepper mix
2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
2 cups 1% low-fat milk, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) reduced-fat shredded extra-sharp cheddar cheese (such as Cracker Barrel)
Freshly ground black pepper (optional)


Prep: 2 Minutes
Cook: 14 Minutes

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender.

2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smooth. Add pureed mixture to vegetables in pan; stir in remaining 1 cup milk, salt, black pepper, and cheese. Cook over medium heat (do not boil), stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving evenly with reserved crumbled bacon. Sprinkle with additional black pepper, if desired.

Created date

April 2009

Nutritional Information

Calories 215
Caloriesfromfat 24 %
Fat 6 g
Satfat 3.1 g
Monofat 1 g
Polyfat 0.6 g
Protein 10.8 g
Carbohydrate 33.6 g
Fiber 3.8 g
Cholesterol 15 mg
Iron 0.8 mg
Sodium 402 mg
Calcium 208 mg