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Corn Chowder


  • 6 slices bacon, chopped
  • 7 cups fresh corn kernels
  • 1 cup peeled 1/2-inch cubed potatoes
  • 3 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1/4 tsp. black pepper
  • 3 Tbsp. chopped fresh chives


  • 1. Cook bacon in large saucepot on medium heat until brown and crisp. Remove bacon with a slotted spoon; drain on paper towels. Set aside. Reserve pan drippings.
  • 2. Add corn and potatoes to drippings; sauté 5 minutes. Add broth; bring to a boil; reduce heat. Simmer, uncovered, 10 to 12 minutes or until vegetables are tender.
  • 3. Transfer 3 cups soup mixture to blender. Puree until smooth.
  • 4. Return puree to remaining soup in pot. Stir in cream and black pepper. Bring chowder to simmer, thinning with more broth if too thick. Divide between 6 bowls and sprinkle with bacon and chives before serving.
  • Nutritional information per serving: Calories 227; Total Fat 13g; Saturated Fat 6g; Trans Fat 0; Cholesterol 39mg; Sodium 667mg; Total Carbohydrate 25g; Dietary Fiber 3g; Total Sugars 5g; Protein 7g