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Bacon Corn Chowder Recipe

My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!

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Bacon Corn Chowder Recipe

Prep: 15 min. Cook: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

4 bacon strips, diced
1 small onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
4 cups cubed peeled potatoes
2-1/2 cups chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 quart half-and-half cream
1 package (16 ounces) frozen corn, thawed

Directions

In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 362 calories, 19 g fat (11 g saturated fat), 68 mg cholesterol, 738 mg sodium, 35 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Bacon Corn Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p102