Corn Chowder with Bacon & Cheddar

Corn Chowder with Bacon & Cheddar
Contributor
Corn Chowder
Maryse Chevriere

Corn Chowder

As far as I'm concerned, soup (and chowder in particular) gets top billing on the comfort food circuit. Especially as temperatures start to drop, there are few things I crave more, or that are more comforting, than a big, warm bowl of soup. This corn chowder is a definite favorite — thick and hearty, but not too heavy (no cream required!). Plus it calls for that other comfort food staple ingredient: bacon.

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4
Servings
308
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 slices of bacon
  • 1 1/2 quart chicken broth
  • 10 baby yellow potatoes, quartered
  • 5 sprigs fresh thyme, plus more for garnish
  • Two 10 ounce bags of frozen corn
  • 1 1/2 cup extra sharp Cheddar cheese, grated
  • Salt and pepper, to taste

Directions

In a medium-sized skilled over medium-low heat, cook the bacon until crispy, about 8 minutes (turn the pieces over about 4 or 5 minutes in). Once cooked, set aside on a paper towel-lined plate.

Add the chicken broth, potatoes, and thyme to a large stock pot over medium heat. Bring the broth to a simmer and cook the potatoes for about 10 minutes, or until fork-tender. Next, remove the thyme sprigs (it's OK that the leaves have fallen off into the soup), and add in all of the corn from 1 bag, as well as the grated cheese.

Using an immersion blender, purée the soup until smooth. Once it has achieved the desired texture, mix in the corn from the remaining bag, and cook for another 5 minutes. Crumble the cooked bacon you've set aside and mix it into the soup. Season with salt and pepper to taste and garnish with thyme.

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Nutritional Facts

Total Fat
25g
36%
Saturated Fat
15g
63%
Cholesterol
74mg
25%
Carbohydrate, by difference
2g
2%
Protein
18g
39%
Vitamin A, RAE
197µg
28%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
533mg
53%
Choline, total
12mg
3%
Folate, total
20µg
5%
Magnesium, Mg
20mg
6%
Phosphorus, P
345mg
49%
Selenium, Se
21µg
38%
Sodium, Na
483mg
32%
Vitamin D (D2 + D3)
1µg
7%
Water
27g
1%
Zinc, Zn
3mg
38%

Corn Chowder Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Chowder Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.