Rating: 4.8 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary test

total:
40 mins
Servings:
2

Nutrition Profile:

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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; protein 9.5g; carbohydrates 38.3g; dietary fiber 4.3g; sugars 7.8g; fat 13.8g; saturated fat 2.3g; cholesterol 5mg; vitamin a iu 287IU; vitamin c 17.1mg; folate 58.4mcg; calcium 96.2mg; iron 1.4mg; magnesium 49.8mg; potassium 666.1mg; sodium 655.1mg; thiamin 0.3mg.
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