Corn Chowder

44 Reviews
95% would make this recipe again

A soup of corn and vegetables, which is a specialty of the southern U.S.A.

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Ingredients

??? ears of corn ???
??? potatoes, coarsely cut into 1 cm pieces ???
??? sweet potatoes, coarsely cut into 1 cm pieces ???
??? red onions, coarsely cut into 1 cm pieces ???
??? carrots, coarsely cut into 1 cm pieces ???
??? celery, coarsely cut into 1 cm pieces ???
??? yellow or red sweet peppers, coarsely cut into 1 cm pieces ???
??? bacon, chopped ???
??? canola oil ???
??? chicken broth ???
??? fresh thyme ???
??? cream 15% ???
??? salt ???
??? ground pepper ???

Method

  1. Prepare the vegetables : shuck the ears of corn then cut off the kernels; peel the potatoes and sweet potatoes then coarsely dice them into 1 cm pieces; cut all the other vegetables into 1 cm pieces. Set aside.
  2. Chop the bacon and fry it in a pot over moderate heat, stirring frequently, until crisp, about 3-4 min. Transfer it with a slotted spoon to paper towels to drain, leaving the bacon fat in the pot. Pour in the oil then add the onion and sweat 2-3 min, with stirring. Add the carrots, celery, and bell pepper, then cook with some stirring, until the vegetables are softened, about 6-7 min.
  3. Add the potatoes, sweet potatoes, broth, and thyme sprigs. Simmer, covered, until the potatoes are just tender, about 15 min. Add the corn and cream then simmer, uncovered, for an additional 10 min. Season with salt and pepper, remove the thyme sprigs, then put the bacon back into the pot. Serve into bowls.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

190

Fat

7 g

12 %

Saturated 3.3 g
+ Trans 0 g

17 %

Cholesterol

20 mg

Sodium

800 mg

33 %

Carbohydrate

27 g

9 %

Fibre

4 g

15 %

Sugars

6 g

Net Carbs

23 g

Protein

5 g

Vitamin A

74 %

Vitamin C

87 %

Calcium

6 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin C
Good source of  :
Folacin, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Fats 1 ½
More info
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Reviews

44 Reviews (40 with rating only) 95% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | American

Top Reviews

View All Reviews
february 04, 2009 | I would make this recipe again

Excellent...although I ran out of chicken broth, so put half beef broth instead, and did not have corn (kernel)...so ended up putting a can of cream corn, it was very very good. You can definitely taste the fresh thyme. I omitted the bacon (did not have any on hand) but I am sure it would have been great. I will redo it for sure.

Useful 2
september 12, 2010 | I would make this recipe again

I used frozen corn rather than fresh, but otherwise followed the recipe faithfully. It was very good! We'll definitely have it again.

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

Loved it! The prep was more than I am used to (especially cutting the kernels off the cob), but it tastes amazing! I will probably try it with frozen corn next time to see if it's as good. I will also try using a lower fat cream or 3.25% milk.

Useful 1

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