Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way. Source: Diabetic Living Magazine, Fall 2019

Joyce Hendley


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large saucepan over medium heat until crisp, 8 to 9 minutes. Transfer the bacon to a paper towel-lined plate, reserving 1 Tbsp. drippings in the pan. Crumble the bacon and set aside.

  • Add bell pepper, onion, and garlic to the pan; cook, stirring often, until browned and tender, 6 to 8 minutes. Transfer the bell pepper mixture to a medium bowl; set aside. Add corn, 2 Tbsp. water, and salt to the pan; cook, stirring often, until the corn is golden, 4 to 5 minutes. Stir in the remaining 1 Tbsp. water, scraping the bottom of the pan to loosen any browned bits.

  • Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in 1/4 cup broth and wine; cook, stirring constantly and scraping the bottom of the pan to loosen browned bits, for 1 minute. Stir in potatoes, the remaining 1 3/4 cups broth, and thyme. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are fork-tender, 15 to 18 minutes.

  • Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender. Remove center piece of lid (to let steam escape), secure the lid on the blender, and cover with a kitchen towel. Puree until smooth (use caution when blending hot liquids). Return the blended soup to the pan. Stir in half-and-half and butter. Divide between 4 bowls; sprinkle with pepper and garnish with the crumbled bacon and thyme leaves, if desired.


EW-IMPORT][ServingSize] 1 cup

Nutrition Facts

220 calories; 5.5 g total fat; 2.8 g saturated fat; 11 mg cholesterol; 432 mg sodium. 652 mg potassium; 34 g carbohydrates; 3.8 g fiber; 9 g sugar; 8.6 g protein; 1403 IU vitamin a iu; 62 mg vitamin c; 70 mcg folate; 46 mg calcium; 2 mg iron; 55 mg magnesium;

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Rating: 5 stars
What a delicious soup. Easy to make, and I made it a day ahead and waited to add the half and half and butter when reheated. Everyone loved it and the bacon was a perfect touch Read More