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Sweet Corn Chowder

Photo: Lisa Cohen
Prep time 30 mins
Other time 30 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.