Indiana Corn Chowder

Indiana Corn Chowder

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Julia
Recipe by  Julia

“Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.

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Reviews (4)

Rate This Recipe
Marcy
5

Marcy

My husband and daughter loved this soup! I was in a rush for time so I did use the whole bag of hashbrowns seasoned well added with 1 tablespoon of butter and it was a hit with my family. I made this recipe for 8-10. Thank you.

kimberlya7
3

kimberlya7

Just ok. Made as directed, except frozen vs. canned corn. I didn't like the cream corn in it. I won't be making this again.

CJ McD
3

CJ McD

The recipe was "ok". The ratio of bacon to the other ingredients was a bit over the top, but saved it. The canned corns added a "yuk" factor. This recipe would be far better with fresh or frozen corn. All in all, it was ok for folks who liked canned vegetable, especially creamed corn.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 64.1 g
  • 21%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 1536 mg
  • 61%

Based on a 2,000 calorie diet

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