Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. corn; 1 Tbsp. margarine; 2 c. chopped onion; 1 c. diced celery; 2 pieces bacon, cooked; 2 cloves garlic, minced; 2 1/2 c. peeled, diced, baking potato; 2 (10 1/2 oz.) cans low sodium chicken broth; 1/4 c. plus 2 Tbsp. flour; 1/2 tsp. salt; 1/4 tsp. pepper; 1/8 tsp. ground red pepper; 2 c. low-fat milk; 1 tsp. Worcestershire sauce

Servings: persons

4 c. corn
1 Tbsp. margarine
2 c. chopped onion
1 c. diced celery
2 pieces bacon, cooked
2 cloves garlic, minced
2 1/2 c. peeled, diced, baking potato
2 (10 1/2 oz.) cans low sodium chicken broth
1/4 c. plus 2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
2 c. low-fat milk
1 tsp. Worcestershire sauce

1
Blend 2 1/2 cups corn until smooth; set aside.
2
Melt margarine over medium heat.
3
Add onion and next 3 ingredients.
4
Saute 10 minutes or until vegetables are tender.
5
Add potato and broth; bring to a boil.
6
Reduce heat and simmer, uncovered, 20 minutes or until potato is tender.
7
Add the corn puree and remaining 1 1/2 cups corn.
8
Cook 10 minutes.

864

kcal

Calories

Fat

102

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 14 ingredients. The key ingredients include: 4 c. corn, 1 Tbsp. margarine, 2 c. chopped onion, 1 c. diced celery, 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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