Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Creamy Corn Chowder
- Prep Time 1 hr 10 min
- Total 1 hr 10 min
- Servings 5
- Ingredients 18
Ingredients
- 4 slices thick-cut bacon
- 1/4 cup butter
- 1 large onion, finely chopped (1 cup)
- 1 medium stalk celery, finely chopped (1/2 cup)
- 1 small carrot, finely chopped (1/3 cup)
- 2 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup dry white wine or chicken broth
- 3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
- 2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
- 3 cups half-and-half
- 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
- 1 teaspoon salt or to taste
- Freshly ground pepper, if desired
- 1 dried bay leaf
- Dash of ground nutmeg
- Chopped fresh parsley, if desired
Instructions
-
Step1In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
-
Step2In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
-
Step3Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
-
Step4Garnish with parsley if desired, and crumbled bacon.
Nutrition
490
Calories
29g
Total Fat
13g
Protein
43g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 260
- Total Fat
- 29g
- 45%
- Saturated Fat
- 16g
- 80%
- Trans Fat
- 1g
- Cholesterol
- 85mg
- 28%
- Sodium
- 1230mg
- 51%
- Potassium
- 750mg
- 21%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 5g
- 18%
- Sugars
- 11g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 10%
- 10%
- Calcium
- 20%
- 20%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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