Photo: Lisa Cohen Photo by: Photo: Lisa Cohen

Sweet Corn Chowder

Real Simple AUGUST 2006

  • Yield: Makes 4 servings
  • Prep time:30 Minutes
  • Other:30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 36%
  • Fat: 14g
  • Saturated fat: 6g
  • Sodium: 718mg
  • Cholesterol: 34mg
  • Carbohydrate: 43g
  • Fiber: 4g
  • Sugars: 16g
  • Protein: 16g

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Sweet Corn Chowder recipe