Corn Chowder

Chef Linda

Yield: 8 servings

Ingredients

4 slices bacon, chopped
1 medium onion, chopped
2 cups frozen corn
2 1/2 cups chicken broth
3 potatoes, scrubbed and cubed
2 stalks celery, sliced
1/2 teaspoon dried thyme
1 1/2 cups half and half or heavy cream
Salt to taste
Pepper to taste

Directions:

In a dutch oven, saute onion and bacon until most of the fat is rendered out of the meat and the onion is tender. 

Toss in the corn, broth, potatoes, celery and thyme and bring to a boil.  Reduce heat and simmer, covered for about 15 minutes or until vegetables are tender. 

If you prefer a thicker soup, you can puree half of the soup in a blender. Stir in half and half and heat until hot.  Season to taste with salt and pepper.  Garnish with extra fried bacon and pepper sauce.  Serve with crusty bread! 

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 252
Calories From Fat: 45
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 9 mg
Sodium: 390 mg
Total Carbohydrates: 47 g
Dietary Fiber: 6 g
Sugars: 7 g
Protein: 10 g

6.3% Vitamin A, 38% Vitamin C, 6.9% Calcium, 8.2% Iron. Prepared using low sodium chicken broth, no sodium frozen corn, fat free half and half and 1 Tablespoon bacon as garnish.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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