Bacon-Corn Chowder Recipe

Name: Bacon-Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, cooked, crumbled and set aside; 2 cups water; 2 cups diced potatoes; ½ cup thinly sliced carrot; ½ cup thinly sliced celery; ¼ cup finely chopped onion; 1 teaspoon salt; ½ teaspoon pepper; ¼ teaspoon dried thyme; 1 (14 3/4 ounce) can creamed corn; 7 12 ounces creamed corn (1/2 of one 14.75 oz. can); ¼ cup butter; ¼ cup cornstarch; 2 cups milk; 1 12-2 cups shredded sharp cheddar cheese

Servings: persons

6 slices bacon, cooked, crumbled and set aside
2 cups water
2 cups diced potatoes
½ cup thinly sliced carrot
½ cup thinly sliced celery
¼ cup finely chopped onion
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried thyme
1 (14 3/4 ounce) can creamed corn
7 12 ounces creamed corn (1/2 of one 14.75 oz. can)
¼ cup butter
¼ cup cornstarch
2 cups milk
1 12-2 cups shredded sharp cheddar cheese

1
In a large soup pot, (12 cup capacity) add the water, potatoes, carrots, celery, onion, salt, pepper and thyme.
2
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes (until vegetables are some what tender) do not drain.
3
Add the 1-1/2 cans of creamed corn, and bacon.
4
Keep covered, and cook over very low heat.
5
Intructions to cooking the White Sauce --.
6
In a medium- size saucepan, (over low heat) add the butter until melted.
7
In a glass measuring cup, combine the milk and cornstarch; mix well.
8
Raise the heat just abit, and add the milk-cornstarch mixture.
9
Keep stirring until it becomes somewhat thick.
10
Add the shredded cheese; stir until completely melted.
11
Add this to the corn chowder, stir and heat through thoroughly, but do not boil.

1357

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 slices bacon, cooked, crumbled and set aside, 2 cups water, 2 cups diced potatoes, ½ cup thinly sliced carrot, and more.

Yes, Bacon-Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon-Corn Chowder

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