Get It By ThanksgivingShipping Deadlines See Details >>
View cart background image
Free Shipping Over $49

Corn & Bacon Chowder

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  40 Minutes
  2 servings, 1 1/2 cups each
Comforting and wholesome, corn chowder served with a green salad makes a satisfying light supper. Stir in some cooked diced or shredded chicken if you crave more protein.

Make Ahead Tip: Cover and refrigerate for up to 3 days.
2 slices  bacon, chopped
1 tablespoon  extra-virgin olive oil
1   small onion, finely chopped
4 cloves  garlic, minced
1/2 teaspoon  dried thyme
1/8 teaspoon  salt
1/8 teaspoon  freshly ground pepper
1 tablespoon  all-purpose flour
1 14-ounce can  reduced-sodium chicken broth
1/2 cup  low-fat milk
1 cup  fresh or frozen corn kernels
1 cup  frozen diced hash brown potatoes
2 tablespoons  chopped fresh chives
1 teaspoon   lemon juice or rice vinegar
Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.

Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.

Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids; see Tip). Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Kid-Pleasing Classics
Nutrition Facts per Serving
Yield:   2 servings, 1 1/2 cups each
Calories: 338
Fat. Total: 17g
Protein: 12g
Carbohydrates, Total: 38g
Fat, Saturated: 5g
Fiber: 4g
Cholesterol: 15mg
Sodium: 444mg
% Cal. from Fat: 45%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Dorania Reviewed: 08/10/2009
Easy and delicious
58 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Free Shipping Over $49
Shopping Rewards


Who doesn't? Get recipes now.