Buttermilk Corn Chowder Recipe

Name: Buttermilk Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, cut up; 1/4 c. chopped onion; 2 c. potatoes, cubed; 2 c. whole kernel corn; 2 c. chicken broth; 1/2 c. celery; 1/2 tsp. salt; 1/4 tsp. pepper; 2 Tbsp. flour; 2 c. buttermilk

Servings: persons

1
In 3 quart saucepan, cook bacon until crisp.
2
Save drippings in pan.
3
Cook onion until tender, but not browned.
4
Add potatoes, corn, 1 1/2 cups broth, celery, salt and pepper.
5
Bring to boil. Reduce heat and cover and simmer for 15 to 20 minutes.
6
Combine flour and 1/2 cup broth; add to veggies and stir until thickened and bubbly.
7
Reduce heat to low.
8
Stir in buttermilk and heat through, but do not boil.
9
Serve in bowls and top with bacon.

1454

kcal

Calories

116

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 10 ingredients. The key ingredients include: 4 slices bacon, cut up, 1/4 c. chopped onion, 2 c. potatoes, cubed, 2 c. whole kernel corn, and more.

Yes, Buttermilk 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.

Buttermilk Corn Chowder

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