Corn Chowder with Bacon Recipe

5 1 1
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Corn Chowder with Bacon Recipe

Read Reviews
5 1 1
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 4 Jones Dairy Farm Dry-Aged 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).
Originally published as Bacon Corn Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p102

Nutritional Facts

1 cup: 362 calories, 19g fat (11g saturated fat), 68mg cholesterol, 738mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 9g protein.

  • 4 Jones Dairy Farm Dry-Aged 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
  1. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
  2. 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.
  3. 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).
Originally published as Bacon Corn Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p102

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MY REVIEW
jmount User ID: 1076319 168696
Reviewed Jan. 5, 2013

"Yum! Hearty, tasty, would definitely make this again!

The broth I used had no salt so I added a touch more, and added a few shakes of white pepper to round out the flavor.
Excellent!"

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