Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by MyRecipes November 2007

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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

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

Nutrition Facts

213 calories; fat 12g; saturated fat 5g; protein 7g; carbohydrates 22g; fiber 4g; cholesterol 18mg; sodium 472mg.
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