5.0 from 3 votes
Bacon & Corn Chowder
This chowder is so delicious with all the corn goodness mixed with just the right amount of smokiness from the bacon.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10
Calories: 316 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion peeled and chopped
- 1 cup red and orange bell pepper chopped
- 6 cups corn kernels (fresh or frozen)
- 2 cups potato peeled and diced
- 64 ounces chicken stock (see note)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- salt & pepper to taste
- ½ cup Bacon cooked and crumbled
- fresh chives chopped, for garnish
Instructions
- Place a 7-quart Dutch oven over medium heat and pour in the olive oil. Once the oil it hot, add the onion and bell peppers and cook until softened, about 5-8 minutes.
- Stir in the corn, potatoes, and chicken stock. Bring to a boil and then reduce to a simmer.
- Cook for 10 to 20 minutes until the potatoes are tender.
- While the potatoes cook, melt the butter in a small saucepan over medium heat. Whisk in the flour until smooth and cook for 1 minute to make a roux.
- Slowly pour the milk into the roux while whisking so there are no lumps. Simmer the bechamel until thickened.
- Add the bechamel sauce to the soup and stir until combined.
- Transfer 4 cups of soup to a bowl (or to a blender) and puree with an immersion blender. Pour the blended soup back into the pot. (see note)
- Check the seasoning and add salt and pepper to taste. Add the bacon crumbles to the soup and stir. Serve warm with chives sprinkled on top for garnish, if desired.
Cup of Yum
Notes
- If you buy low-sodium chicken stock, you will definitely need to season with salt to taste. If you buy regular chicken stock, check the soup before adding more salt.
- I usually cook the bacon while the potatoes are simmering and the bechamel is cooking. This helps cut down on the overall pre-prep time.
- Pureeing some of the soup and pouring it back into the pot helps to thicken the soup base. This is optional if you like a thinner soup. You could also puree the soup with the immersion blender right in the pot until it's thickened to your liking. Just know that there will be fewer chunks of veggies to enjoy.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
31mg
(10%)
Sodium
804mg
(34%)
Potassium
681mg
(19%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
745IU
(15%)
Vitamin C
30mg
(33%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 804mg | 34% |
| Potassium | 681mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.