Recipe Image

Corn & Bacon Chowder

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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.”

Ingredients

    • 2 slices bacon, chopped
    • 1 tablespoon extra-virgin olive oil
    • 1 small onion, finely chopped
    • 4 cloves garlic, minced
    • ½ teaspoon dried thyme
    • ⅛ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 1 tablespoon all-purpose flour
    • 1 14-ounce can reduced-sodium chicken broth
    • ½ 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

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 10/17/2019