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Autumn Chowder

 Autumn Chowder
When the weather gets chilly, we enjoy comfort foods like this hearty chowder. It's easy to prepare, and the aroma of it as it simmers makes my mouth water. —Sheena Hoffman, North Vancouver, British Columbia
2 ServingsPrep: 10 min. Cook: 35 min.


  • 2 bacon strips, diced
  • 1/4 cup chopped onion
  • 1 medium red potato, cubed
  • 1 small carrot, halved lengthwise and thinly sliced
  • 1/2 cup water
  • 3/4 teaspoon chicken bouillon granules
  • 1 cup milk
  • 2/3 cup frozen corn
  • 1/8 teaspoon pepper
  • 2-1/2 teaspoons all-purpose flour
  • 2 tablespoons cold water
  • 3/4 cup shredded cheddar cheese


  • In a large saucepan, cook bacon over medium heat until crisp; remove
  • to paper towels. Drain, reserving 1 teaspoon drippings. In the
  • drippings, saute onion until tender. Add the potato, carrot, water
  • and bouillon. Bring to a boil. Reduce heat; cover and simmer for
  • 15-20 minutes or until the vegetables are almost tender.
  • Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the
  • flour and cold water until smooth; gradually whisk into soup. Bring
  • to a boil; cook and stir for 1-2 minutes or until thickened. Remove
  • from the heat; stir in cheese until melted. Sprinkle with bacon.
  • Yield: 2 servings.

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Autumn Chowder (continued)

Nutritional Facts: 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.