Comforting and wholesome, corn chowder served with a green salad makes a satisfying light supper. Stir in some cooked diced or shredded chicken if you crave more protein.
Active Time: 40 Minutes
Total Time: 40 Minutes
Heat a medium saucepan over medium heat. Add bacon, and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
Add oil, onion, garlic, thyme, salt and pepper to the pot and stir to combine. Cover and cook, stirring occasionally, until the onion begins to brown and soften, about 3 minutes. Sprinkle flour over the onion mixture and stir to coat. Add broth and milk and bring to a simmer, whisking constantly. Add corn and potatoes, increase heat to medium-high and return to a simmer. Reduce heat to maintain a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes.
Transfer 1 cup of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids). Return the pureed soup to the saucepan along with chives, lemon juice (or vinegar) and the cooked bacon.
Make Ahead Tip:
Cover and refrigerate for up to 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 673 | ||
Calories from Fat: 450 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.1g | 67 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 19mg | 6 % | |
Sodium 554.4mg | 19 % | |
Potassium 748.1mg | 20 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 45.3g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 673
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