Corn Chowder with Bacon

Name: Corn Chowder with Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings (about 2 quarts).
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

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!

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.

Nutrition Facts

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

Originally published as Corn Chowder in Holiday & Celebrations Cookbook 2007

Reviews

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Average Rating:

jmount

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!