Sweet Corn Chowder

Real Simple
Sweet Corn ChowderRecipe
Photo: Lisa Cohen
Makes 4 servings


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4 slices bacon, diced
1 small leek (white and light green parts), thinly sliced
2 teaspoons fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups whole milk
2 russet potatoes, peeled and cut into a 1/2-inch dice
2 cups corn kernels (from 4 ears, fresh or frozen)
Pinch ground nutmeg


Prep: 30 Minutes
Other: 30 Minutes

In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Add the leek, thyme leaves, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes. Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.

Created date

July 2006

Nutritional Information

Calories 348
Caloriesfromfat 36 %
Fat 14 g
Satfat 6 g
Sodium 718 mg
Cholesterol 34 mg
Carbohydrate 43 g
Fiber 4 g
Sugars 16 g
Protein 16 g