Corn Chowder Recipe

Name: Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Bacon; 1 whole Small Onion; 2 stalks Celery; 3 Tablespoons Butter; 1/4 cups Flour; 2 cups Chicken Broth; 3 whole New Potatoes, Chopped; 2 cups Fresh Or Frozen Corn; 2 cups Half-and-half; 1 can Creamed Corn; 1 dash Thyme; 1 dash Parsley; 1 teaspoon Salt; 1 teaspoon Pepper

Servings: persons

1/2 pounds Bacon
1 whole Small Onion
2 stalks Celery
3 Tablespoons Butter
1/4 cups Flour
2 cups Chicken Broth
3 whole New Potatoes, Chopped
2 cups Fresh Or Frozen Corn
2 cups Half-and-half
1 can Creamed Corn
1 dash Thyme
1 dash Parsley
1 teaspoon Salt
1 teaspoon Pepper

1
Fry the bacon in a nice-sized soup pot; break into small pieces and put back in the pot. Add onions and celery, cook until soft. Add and melt butter, then add the flour. Cook for just a few minutes until blended. Add chicken broth, chopped potatoes and fresh or frozen corn. Simmer for about 15 minutes until potatoes are tender. Add half-and-half, creamed corn, thyme, parsley, salt and pepper.
2
Simmer for 30 minutes or so until it gets nice and thick. Again, I like my soup to sit, so when I made it in the morning, I let it simmer for a while and then put it in the fridge until dinner time. You can also do this in the crock pot .

1166

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 14 ingredients. The key ingredients include: 1/2 pounds Bacon, 1 whole Small Onion, 2 stalks Celery, 3 Tablespoons Butter, 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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