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Creamy Corn Chowder

Prep time 15 mins
Cook time 30 mins
Yield 8 Servings
This rich corn chowder recipe gets bold flavor from bacon. It's loaded with veggies, making it a hearty option for a quick weeknight supper.

Ingredients

  • 6 slices bacon, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 3 medium red potatoes, diced
  • 1 (1 lb.) bag frozen corn kernels, thawed
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 cup half-and-half

Nutrition Information

  • calories 213
  • fat 12 g
  • satfat 5 g
  • protein 7 g
  • carbohydrate 22 g
  • fiber 4 g
  • cholesterol 18 mg
  • sodium 472 mg

How to Make It

  1. In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.

  2. Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.

  3. Sprinkle flour over mixture and stir until thickened and fragrant, about 3 minutes.

  4. Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.

  5. Remove bay leaf and stir in half-and-half. Cook until warmed through.