CREAMY CORN CHOWDER RECIPE: HOW TO MAKE IT
Corn really stars in this delectable recipe—it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.—Carol Sundquist, Rochester, New York
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 233 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 27g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
CREAMY CORN CHOWDER RECIPE - BETTYCROCKER.COM
Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 1 hours 10 minutes
Yield 5
Number Of Ingredients 18
Steps:
- In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
- In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
- Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
- Garnish with parsley if desired, and crumbled bacon.
Nutrition Facts : Calories 490 , CarbohydrateContent 43 g, CholesterolContent 85 mg, FatContent 4 , FiberContent 5 g, ProteinContent 13 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1230 mg, SugarContent 11 g, TransFatContent 1 g
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