Corn Chowder - Fast and Great

Corn Chowder - Fast and Great

27
JNICKEL 0

"This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor."

Ingredients

1 h 30 m {{adjustedServings}} servings 344 cals
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Nutrition

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  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
  2. Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
  3. Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.
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Reviews

27
  1. 32 Ratings

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I make a recipe very similar to this, but different enough to ask readers to consider: use a bit more bacon grease to cook the onions; aggresively season the potatoes, and fry them until they a...

After I cooked the bacon to a crisp, I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the o...

I guess I should have read the reviews first and I would have added less stock and another can of creamed corn. For me, this was too thin to be called a chowder. I got a tip from a co-worker t...