1/3 Photos of Corn Chowder
A mish-mash of several recipes, but mostly based on a Real Simple version. The bacon gives it a good smokey taste and it's even fairly healthy! Anything that tastes this rich and is low fat....mmmmmm :)
My Private Note
Units: US | Metric
- 4 slices bacon, diced
- 3 green onions, thinly sliced (white and light green parts)
- 2 teaspoons fresh thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon flour
- 3 cups fat-free half-and-half (or use whole milk)
- 1 cup chicken stock
- 2 russet potatoes, peeled and cut into a 1/2-inch dice
- 3 cups corn kernels, I've used leftover BBQ'd corn and it works great. (from 4-6 ears, fresh or frozen, The carmelization really makes it taste great...)
- 1Fry the bacon until browned and crisp, about 5 minutes.
- 2Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
- 3Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
- 4Sprinkle flour over and stir to make a roux.
- 5Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
- 6Add the corn and cook for 5 minutes. Stir in the reserved bacon.
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Nutritional Facts for Corn Chowder
Serving Size: 1 (619 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 477.3
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 3.2 g
- Cholesterol 16.3 mg
- Sodium 867.3 mg
- Total Carbohydrate 91.2 g
- Dietary Fiber 8.7 g
- Sugars 11.1 g
- Protein 17.2 g