Smoky corn chowder with bacon
302
PREP TIME
15 min
TOTAL TIME
45 min
Makes
4 Servings
John Cullen
Ingredients
- 6 slices bacon , chopped
- 1 leek , white part only, finely chopped
- 1 russet potato , finely chopped
- 2 cups frozen or canned corn kernels
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 398-mL can creamed corn
- 1 sprig thyme , or 1/2 tsp dried thyme
- 1 bay leaf
Instructions
- Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.
Ingredient tip
Creamed corn adds richness to this soup without adding a lot of fat.
Nutrition (per serving)
- Calories
- 323,
- Protein
- 12 g,
- Carbohydrates
- 51 g,
- Fat
- 11 g,
- Fibre
- 5 g,
- Sodium
- 923 mg.
FILED UNDER: Dinner lunch soups stovetop vegetables winter recipes
