Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. (8 oz.) orzo (rice-shape pasta), uncooked; 1/4 lb. bacon, diced; 1/2 c. chopped onion; 1/4 c. parsley; 1 1/2 c. frozen corn; 4 c. milk; 2 Tbsp. butter; 1 tsp. salt; 1/4 tsp. pepper; 3 Tbsp. flour; 1 egg, beaten

Servings: persons

1 1/4 c. (8 oz.) orzo (rice-shape pasta), uncooked
1/4 lb. bacon, diced
1/2 c. chopped onion
1/4 c. parsley
1 1/2 c. frozen corn
4 c. milk
2 Tbsp. butter
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. flour
1 egg, beaten

1
Cook orzo according to package directions; drain.
2
In 5 quart saucepan, brown bacon; drain.
3
Add onion and parsley; cook until onion is tender but not brown.
4
Stir in 3 1/2 cup milk, orzo, butter, salt and pepper.
5
Add corn and bacon; simmer for 20 minutes.
6
While cooking, blend together flour and remaining 1/2 cup milk.
7
Stir into corn mixture; cook and stir until bubbly. Stir about 1 cup of hot mixture into the egg and return the mix to the chowder.
8
Cook over low heat for 5 minutes more.
9
Garnish with chives.

522

kcal

Calories

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 11 ingredients. The key ingredients include: 1 1/4 c. (8 oz.) orzo (rice-shape pasta), uncooked, 1/4 lb. bacon, diced, 1/2 c. chopped onion, 1/4 c. parsley, and more.

Yes, 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.

Corn Chowder

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