Creamy Corn Chowder Recipe

Creamy Corn Chowder Recipe photo by Taste of Home

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Corn really stars in this delectable recipe—it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.—Carol Sundquist, Rochester, New York

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Creamy Corn Chowder Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

20 10 30

Ingredients

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Directions

Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside.
In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 233 calories, 12 g fat (5 g saturated fat), 22 mg cholesterol, 941 mg sodium, 27 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Creamy Corn Chowder in Taste of Home June/July 1995, p8