Lord Charlies Corn Chowder

Name: Lord Charlies Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. bacon; 1/2 c. chopped onion; 1/2 c. chopped celery; 1 1/4 qt. chicken stock; 1 tsp. salt; 1/4 tsp. white pepper; 1/2 tsp. thyme; 1 lb. potatoes, peeled and diced; 15 oz. frozen cut corn; 2 oz. butter; 2 Tbsp. flour; 1 qt. half and half

Eats Now Editorial Team · 517 kcal · Soups & Stews

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Lord Charlies Corn Chowder – a delicious recipe with bacon, onion, celery, chicken stock, salt, white pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/3 c. bacon
1/2 c. chopped onion
1/2 c. chopped celery
1 1/4 qt. chicken stock
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. thyme
1 lb. potatoes, peeled and diced
15 oz. frozen cut corn
2 oz. butter
2 Tbsp. flour
1 qt. half and half

1
Brown bacon, onion and celery.
2
Add chicken stock, salt, white pepper, thyme, potatoes and corn.
3
Simmer 1 hour.
4
In separate pan, melt butter, flour and half and half.
5
Whip smooth and add to soup.
6
Cook 10 minutes to blend.

517

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1/3 c. bacon, 1/2 c. chopped onion, 1/2 c. chopped celery, 1 1/4 qt. chicken stock, and more.

Yes, Lord Charlies 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.

Quick Info

Servings
4 servings
Calories
517 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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