Corn Chowder

8
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"I prefer double-smoked bacon for this recipe it has more smoky bang for the buck "

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (320 g)
  • Calories 422.6
  • Total Fat - 23.2 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 75.9 mg
  • Sodium - 630.1 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 14.2 g
  • Protein - 12.1 g
  • Calcium - 90.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 16.7 mg
  • Thiamin - 0.4 mg

Step 1

In a large saucepan over medium-high heat, fry bacon until crisp. Remove from the skillet. Drain a but 2 tablespoon bacon grease.

Step 2

Add onion and red pepper to bacon grease remaining in pan. Sauté until vegetables are softened and just starting to brown, about 5 minutes, stirring occasionally. Add garlic saute 1 minute. Add flour and stir 1 minute.

Step 3

Add stock and grated potato. Bring to a boil. Stir in cream-style corn, corn kernels, milk and cooked bacon. Reduce heat and simmer for 20-25 minutes.

Step 4

Blend in heavy cream and parsley. Season with salt and pepper. Gently heat through until almost, but not quite, boiling.

Step 5

Serve in bowls topp with croutons

Tips & Variations


No special items needed.

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