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Harvest Corn Chowder

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  • Prep 15 min
  • Total 35 min
  • Servings 8
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All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.
By Betty Crocker Kitchens
Updated May 10, 2005
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Ingredients

  • 1/2 pound bacon, cut up
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium celery stalks, chopped (1 cup)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 4 cups milk
  • 1/8 teaspoon pepper
  • 1 can (14.75 ounces) cream-style corn
  • 1 can (15 to 16 ounces) whole potatoes, drained and diced
  • Chopped fresh parsley
Make With
Gold Medal Flour

Steps

  • 1
    Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
  • 2
    Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • 3
    Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • 4
    Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Although often prepared with fish or shellfish, a chowder is actually any rich soup, usually milk based, that contains solid ingredients.
  • tip 2
    For a splash of color, add a 2-ounce jar of diced pimientos, drained, with the potatoes.

Nutrition

200 Calories, 7 g Total Fat, 9 g Protein, 28 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
65
Total Fat
7 g
Saturated Fat
3 g
Cholesterol
15 mg
Sodium
450 mg
Potassium
520 mg
Total Carbohydrate
28 g
Dietary Fiber
3 g
Protein
9 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
16%
16%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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