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Bacon Corn Chowder With Potatoes

By AZPARZYCH on September 03, 2010

Photo by CaliforniaJan

5 Reviews

Prep Time: 30 mins
Total Time: 1 hrs 10 mins
Servings: 6

Photo by CaliforniaJan

About This Recipe

"This sounds perfect for those cold Wisconsin winter nights!!"

Ingredients

6 slices bacon, chopped
1/2 cup finely chopped onion
1/4 cup chopped celery
2 cups lower-sodium chicken broth, divided
3 1/2 cups fresh corn kernels, reserving 3 of the stripped cobs ( 6 to 8 medium ears corn)
1 lb unpeeled red potatoes, cubed ( 1/2 inch, about 3 cups)
2 tablespoons chopped fresh thyme
2 bay leaves
1 teaspoon coarse salt
1/4 teaspoon pepper
2 cups hot milk
1/4-1/2 teaspoon hot pepper sauce

Directions

Cook bacon in large pot over medium heat 8 minutes or until crisp. Drain on paper towels; reserve bacon drippings in pot.
Add onion and celery to pot; cook and stir 3 to 4 minutes or until almost translucent. Increase heat to high; add 1/2 cup of the broth, stirring to scrape up any browned bits from bottom of pot. Add reserved corn cobs, remaining 1 1/2 cups broth, potatoes, thyme, bay leaves, salt and pepper; bring to a boil. Cover; reduce heat to low.
Simmer 15 minutes or until potatoes are tender; uncover.
Add milk and hot sauce; simmer 5 minutes.
Add corn kernels; simmer 3 to 4 minutes.
Remove and discard corn cobs and bay leaves.
Stir in bacon just before serving.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (350 g)

Servings Per Recipe: 6

Amount Per Serving: %
Calories 234.5
Calories from Fat 74: 31%

Amount Per Serving: %
Total Fat 8.3g: 12%
Saturated Fat 3.5g: 17%
Cholesterol 16.8mg: 5%
Sugars 7.1 g
Sodium 778.4mg: 32%
Total Carbohydrate 33.6g: 11%
Dietary Fiber 3.4g: 13%
Sugars 7.1 g: 28%
Protein 9.6g: 19%

Reviews

"Yummy soup and very nice flavor. I didn't have fresh corn so I used frozen instead. A nice meal on a cool fall night and very easy to make. Can't wait to taste the leftovers for lunch! Made for Newest Zaar Tag."

By LARavenscroft on October 01, 2010 | 1150927
"This is really terrific. I threw in some peas with the corn and some cayenne pepper for more heat. Even with turkey bacon, this recipe is a keeper. I found this recipe in Cookingclub.com August/September 2009. Thanks for posting!"

By AmyZoe on March 16, 2013 | 1373726
"Very tasty soup. Like others, I increased the celery and onion and would probably use an additional vegetable next time like mushrooms or shredded carrot. The flavor is wonderful and it worked perfectly with frozen corn, since fresh is out of season now. Thanks for posting."

By CaliforniaJan on January 17, 2013 | 1360285
"yum! I made mine vegan, omitting the bacon and sauteing the veggies in some vegan margarine and then adding vegan bacon bits at the end which worked well. I added 1/4 cup carrots - and glad I did. Next time I will double the amt of celery and then use 1/2 cup carrots. I also subbed out the thyme (not my favorite) for some no salt all purpose seasoning. Also subbed out chicken stock for veggie stock. Lastly, I used almond milk in place of the regular milk which wasn't thick enough, so I added some vegan potato buds to the desired thickness (we like ours thick). Thanks for sharing!!! Made for ZWT8."

By JanuaryBride on August 21, 2012 | 1326549
"Very good soup! I used frozen corn on the cob and also frozen corn kernals -- only had 4 cobs -- and also used tarragon (dried) instead of thyme. Very filling and easy to make in about 30 minutes or so. Thanks for sharing!"

By ellie_ on October 14, 2010 | 1154601