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Creamy Corn Chowder

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)

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.
Nutrition Facts
1 cup: 233 calories, 12g fat (5g saturated fat), 22mg cholesterol, 941mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 7g protein.

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