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.

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

298 calories; 13.8 g total fat; 2.3 g saturated fat; 5 mg cholesterol; 655 mg sodium. 666 mg potassium; 38.3 g carbohydrates; 4.3 g fiber; 8 g sugar; 9.5 g protein; 287 IU vitamin a iu; 17 mg vitamin c; 58 mcg folate; 96 mg calcium; 1 mg iron; 50 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/02/2014
tasty I used this recipe as a starting point as I was after a bacon and corn chowder recipe that wasn't loaded with fat from cream etc as so many are. The recipe says serves two but I got four substantial serves out of it three ladlesful each. There's no way I could have eaten half the soup by myself! I made the following additions and substitutions: instead of chicken stock and bacon rashers I used some bacon stock I had made the night before (with the fat skimmed off after having been refrigerated overnight) and chopped up the cooked meat from the bacon hock. Instead of the hash browns I used two scrubbed potatoes skins on diced - this meant I had to simmer it longer to cook the potato chunks but it's a rare soup that won't benefit from that. I used a drained tin (can) of corn kernels instead of the frozen corn and also added a smaller tin of creamed corn as I wanted it nice and creamy. Additions: a little finely chopped red and green capsicum (bell pepper). Three cloves of garlic were ample; perhaps my cloves were larger than the recipe-writer's. It was very tasty and satisfying without being heavy; the only thing lacking was some buttered brown bread as I had none in the house. Or maybe a nice multi-grain roll. This will be my go-to recipe from now on. Pros: easy reduced fat tasted good Read More
Rating: 5 stars
01/25/2012
Very Good Three of my favorite foods combined together. Used real potatoes diced and cooked in microwave in place of hash browns. Added additional piece of bacon. YUMMY!! Pros: easy to make Read More
Rating: 5 stars
10/30/2011
This soup is perfect comfort food! It's so easy to make and does not call for any ingredients that are hard to find. And it is healthy -- the thickness of the soup is exactly what I crave when I want a good and filling fall/winter soup. I buy a loaf of jalapeno bread and serve it sliced and toasted to dip in the soup. yum!! This will be a repeat for years!! Read More
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Rating: 5 stars
10/29/2011
The chowder turned out great. I ended up quadrupling it and adding some cayenne for a bite. Read More
Rating: 5 stars
10/29/2011
I am a fan of Bacon Corn Chowder and this is one of the better ones rich in flavor and comfort. Dereck Read More