Corn Chowder

  • Prep 15 min
  • Total 35 min
  • Servings 6

Ingredients

  • 1/2 pound bacon, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 2 medium stalks celery, chopped (1 cup)
  • 2 tablespoons all-purpose flour
  • 4 cups milk
  • 1/8 teaspoon pepper
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15 oz) tiny whole potatoes, drained and diced
  • Chopped fresh parsley, if desired
  • Paprika, if desired

Steps

  • 1
    In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.
  • 2
    Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
  • 3
    Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • 4
    Stir in pepper, corn and potatoes. Heat until hot and slightly thickened. Stir in bacon. Sprinkle each serving with parsley and paprika.

  • Avoiding bacon? Three tablespoons of butter or olive oil can be used instead of bacon fat in this Corn Chowder recipe.
  • Top this tasty Corn Chowder with sliced green onions or fresh dill leaves for a pretty, flavorful garnish.
  • To play up the smoky flavor of the bacon in your Corn Chowder soup, opt for smoked paprika instead of regular.

Nutrition Facts

Serving Size: About 1 cup
Calories
270
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
560mg
23%
Potassium
650mg
18%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
15%
Sugars
12g
Protein
12g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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