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    You are in: Home / Recipes / Fresh Corn Chowder Recipe
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    Fresh Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Chef #1169107's Note:

    If substituting turkey bacon, add 1 Tbsp. butter when rendering and 3 extra Tbsp. at the end. Best made 2 days ahead of time if using frozen corn. Substitute 1 c corn kernels tied in cheese cloth for corn cobs.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Place bacon in a soup pot and cook, stirring, over medium heat until it releases all of its fat and starts to crisp, about 10-15 minutes.
    2. 2
      Leaving the bacon in the pan, spoon off and discard all but 2 tablespoons of the fat.
    3. 3
      Add onion and celery and cook, stirring, until tender and slightly browned, about 10 minutes.
    4. 4
      Remove kernels from ears of corn and set them aside. Add milk and potatoes to the pot. Add cobs to the pot and submerge them. Bring to a boil and then reduce the heat to simmer until potatoes are tender, about 10-15 minutes.
    5. 5
      Remove the cobs and stir in the kernels along with salt and pepper. Simmer gently until corn is tender, about 5 minutes.
    6. 6
      Remove 1 1/2 c of the solids with a slotted spoon and puree them until smooth. Return them to the soup.
    7. 7
      Add butter and let stand until butter is melted.

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    Nutritional Facts for Fresh Corn Chowder

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 425.0
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 9.6 g
    Cholesterol 51.5 mg
    Sodium 1113.1 mg
    Total Carbohydrate 54.3 g
    Dietary Fiber 5.2 g
    Sugars 8.8 g
    Protein 16.0 g

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