Creamy Corn Chowder

Creamy Corn Chowder

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Prep Time

1:10

Hr:Mins

Total Time

1:10

Hr:Mins

Makes

5

servings

4
slices thick-cut bacon
1/4
cup butter
1
large onion, finely chopped (1 cup)
1
medium stalk celery, finely chopped (1/2 cup)
1
small carrot, finely chopped (1/3 cup)
2
cloves garlic, finely chopped
3
tablespoons all-purpose flour
2 1/2
cups chicken broth
1/2
cup dry white wine or chicken broth
3
cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2
medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3
cups half-and-half
1
teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1
teaspoon salt or to taste
Freshly ground pepper, if desired
1
dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with parsley if desired, and crumbled bacon.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Alcohol Enhances Flavor Food is made up of thousands of chemicals. (Chocolate alone contains over 2000!) Some of these chemicals dissolve in water while others dissolve only in fat. When you chew a food, you taste only those substances that are dissolved. But many soups get most of their flavor from chemicals that need to be dissolved in fat. How to bring out a soup’s flavors without adding extra fat to a recipe? Adding alcohol can help. Alcohol is unique in that it can act like water and fat. That’s why a splash of wine or liquor at the end of cooking will heighten the flavor of dull soups or stews.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 16g,
    • Trans Fat 1g),
  • Cholesterol 85mg;
  • Sodium 1230mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 5g,
    • Sugars 11g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.