Taste of Home
Creamy Corn Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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2 chicken bouillon cubes
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1 cup hot water
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5 bacon strips
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1 cup chopped green pepper
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1/2 cup chopped onion
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1/4 cup all-purpose flour
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3 cups milk
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1-1/2 cups fresh or frozen whole kernel corn
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1 can (14-3/4 ounces) cream-style corn
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1-1/2 teaspoons seasoned salt
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1/4 teaspoon salt
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1/8 teaspoon white pepper
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1/8 teaspoon dried basil
Directions
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1.
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.
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2.
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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