Corn Chowder Recipe
Creamy and flavorful, this easy Corn Chowder recipe is full of smoky bacon, sweet corn, tender potatoes and fresh herbs!
Course Dinner
Cuisine American
Keyword corn chowder, corn chowder recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings
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cups
Calories 200 kcal
Author Blair
simgad/18394748259349883218
Ingredients
list of 15 items
4 ounces bacon (about 4 strips), chopped
1 onion, finely diced
1 garlic clove, minced
3 tablespoons all-purpose flour
3 cups chicken broth
2 celery ribs, diced
2 medium russet potatoes, peeled and diced into ½ -inch dice
1 bay leaf
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
2 cans (8.25 ounces each) cream-style corn
2 cups milk, cream or half-and-half
Kernels from 4 ears of corn (or about 3 cups of frozen corn kernels)
2 tablespoons minced fresh parsley
Salt and pepper, to taste
Optional garnish: additional cooked, chopped bacon; thyme or parsley
list end
simgad/13690730220315808652
Instructions
list of 3 items
1. Fry chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring
often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly
stir in the broth, scraping up any browned bits from the bottom of the pot.
2. Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20
minutes).
3. Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about
5 minutes). Discard bay leaf, stir in parsley, and season with salt and pepper, to taste.
simgad/13690730220315808652
list end
Recipe Notes
If using milk instead of cream, I recommend whole milk for a creamy and rich taste and texture. I do not recommend skim milk or other reduced-fat or non-dairy
varieties.
If available, fresh corn off the cob is the most flavorful addition to this chowder. If it’s not available, frozen corn kernels will also work.
Nutrition Facts
Corn Chowder Recipe
Amount Per Serving (1 cup)
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 583mg25%
Potassium 472mg13%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 203IU4%
Vitamin C 12mg15%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Creamy and flavorful, this easy Corn Chowder recipe is full of smoky bacon, sweet corn, tender potatoes and fresh herbs!
Course Dinner
Cuisine American
Keyword corn chowder, corn chowder recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings
undefined
cups
Calories 200 kcal
Author Blair
simgad/18394748259349883218
Ingredients
list of 15 items
4 ounces bacon (about 4 strips), chopped
1 onion, finely diced
1 garlic clove, minced
3 tablespoons all-purpose flour
3 cups chicken broth
2 celery ribs, diced
2 medium russet potatoes, peeled and diced into ½ -inch dice
1 bay leaf
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
2 cans (8.25 ounces each) cream-style corn
2 cups milk, cream or half-and-half
Kernels from 4 ears of corn (or about 3 cups of frozen corn kernels)
2 tablespoons minced fresh parsley
Salt and pepper, to taste
Optional garnish: additional cooked, chopped bacon; thyme or parsley
list end
simgad/13690730220315808652
Instructions
list of 3 items
1. Fry chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring
often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly
stir in the broth, scraping up any browned bits from the bottom of the pot.
2. Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20
minutes).
3. Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about
5 minutes). Discard bay leaf, stir in parsley, and season with salt and pepper, to taste.
simgad/13690730220315808652
list end
Recipe Notes
If using milk instead of cream, I recommend whole milk for a creamy and rich taste and texture. I do not recommend skim milk or other reduced-fat or non-dairy
varieties.
If available, fresh corn off the cob is the most flavorful addition to this chowder. If it’s not available, frozen corn kernels will also work.
Nutrition Facts
Corn Chowder Recipe
Amount Per Serving (1 cup)
Calories 200 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 583mg25%
Potassium 472mg13%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 203IU4%
Vitamin C 12mg15%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
