Photo: Oxmoor House
Prep Time
2 Mins
Cook Time
14 Mins
Yield
6 servings (serving size: 1 cup)

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

How to Make It

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

Ratings & Reviews

Ejhlucky's Review

pretendchef
August 20, 2012
Good soup! I do not own a food processor, so my soup was a bit chunkier than the picture. I also used fresh corn off the cob instead of the second bag of frozen corn. I would suggest adding a jalapeño or something else for a bit more spice and will do so in the future.

psjohnso's Review

CindyH
January 07, 2012
a very yummy and easy to make soup. I let it cook a little longer just to make sure the flavors blend, and because the boyfriend loves bacon I crumble extra for him. I could make this once a week. it may have become my favorite soup!

LStandke's Review

cooknmomf2
September 07, 2011
I normally steer clear of corn chowder because of the fat/calories so I was excited to see a recipe that was low in both. Instead of the pre-mixed and chopped vegetables I used half a cup each of finely chopped celery and onion (used a food processor) and one whole jalapeno. The jalapeno worked great to add spice but wasn't too overpowering, at least not for me. I also used skim milk instead of 1% and it was fine. I highly recommend this recipe. It seemed more like 4 servings than 6.

cooknmomf2's Review

JenniferMarie78
January 27, 2011
This was wonderful. Made some changes to my liking. Doubled recipe, added about 2 cups of chicken stock and 2 cups of SKIM milk. Puree milk and corn WELL so it's nice and smooth. I broiled a jalapeno pepper until black then removed skin and chopped fine. This adds tons of flavor without heat. Left out other peppers. Used regular sharp cheddar not light and added carrots to celery/onion mix. We could not stop eating this! Would make it again tommorow.

JenD2008's Review

JenD2008
November 30, 2010
I love this soup! to take it up a notch, i add a couple red skin potatoes, cubed and some crab! Delicious. I also like to add some heat so it's a spicy crab and corn chowder. The additions make it heartier for a nice meal and I make this all the time. Pair with a salad and your done!

keroppi's Review

keroppi
March 11, 2010
I really like this soup. I added what I had in the fridge instead of the veggies that they asked for. I had already cooked asparagus that I chopped up and green onions. No celery or peppers, but I think you could use any veggies you want in this recipe. I ended up with about a cup of the veggies instead of 1/2 cup, which made it a very chunky soup. I ate this for lunch by itself and will definitely make again.

CindyH's Review

svenska122
March 05, 2010
I hate to give this one star as I altered the recipe by using fresh corn...I thought fresh corn would make it better? But overall, the texture of the soup was really bad. I didn't enjoy it and threw out the leftovers.

JenniferMarie78's Review

Ejhlucky
February 08, 2010
This was good. I added a Jalapeno Pepper to give it a little heat and served it with Corn Muffins. I would definitely make it again.

svenska122's Review

psjohnso
January 09, 2010
We really enjoyed this chowder. I used green onions for a subtler flavor; and would use more celery and bell pepper next time.

kreeds's Review

kreeds
January 03, 2010
Wonderful on a cold night. I made this soup for my husband and one of his friends and they both had seconds. I bought the frozen corn seperately (a bag of yellow and a bag of white) instead of a mix of yellow and white together. I will do the mix next time.