Corn Chowder with Bacon

Corn Chowder with Bacon

1 Review
From: Diabetic Living Magazine, Fall 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 slices center-cut bacon
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 cups fresh corn kernels (3-4 ears)
  • 3 tablespoons water, divided
  • ½ teaspoon salt
  • 1 tablespoon all-purpose flour
  • 2 cups low-sodium chicken broth, divided
  • ¼ cup dry white wine
  • 8 ounces Yukon Gold potatoes, peeled and diced
  • 5 sprigs fresh thyme, plus leaves for garnish
  • ¼ cup half-and-half
  • ½ tablespoon butter
  • ½ teaspoon ground pepper


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Return the bell pepper mixture to the pan. Stir in flour; cook, stirring constantly, for 1 minute. Stir in ¼ 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 1¾ 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.
  4. 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 information

  • Per serving: 220 calories; 6 g fat(3 g sat); 4 g fiber; 34 g carbohydrates; 9 g protein; 70 mcg folate; 11 mg cholesterol; 9 g sugars; 1,403 IU vitamin A; 62 mg vitamin C; 46 mg calcium; 2 mg iron; 432 mg sodium; 652 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings:

Reviews 1

September 17, 2019
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By: Jackstng
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
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