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Bacon Corn Chowder

Bacon Corn Chowder
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!
8 ServingsPrep: 15 min. Cook: 25 min.

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).
© Taste of Home 2013

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Bacon Corn Chowder (continued)

Nutrition 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.
© Taste of Home 2013