Soups & Stewsculinaryhill5.0
Corn Chowder
Chilly days call for warm bowls of sweet, smoky Corn Chowder. This incredible soup can be made any time of year and comes together quickly, thanks to frozen corn.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●knife
📝 Preparation Steps
1
In a large stock pot or Dutch oven or medium-high heat, cook bacon until crisp, about ⏱️ 5 minutes. Remove from pot and reserve. Add onions and butter and cook until softened, about ⏱️ 10 minutes.
butter2 tablespoons
2
Stir in flour and turmeric and cook ⏱️ 1 minute. Stir in chicken broth, potatoes, and 1 teaspoon salt. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender when pierced with a paring knife, about ⏱️ 15 minutes.
chicken broth6 cups
3
Stir in corn, half-n-half, cheese, and bacon. Cook until corn is heated through and cheese is melted, about ⏱️ 5 minutes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Garnish with chives if desired.
Nutrition Facts
calories
541 kcal
fat Content
30 g
serving Size
2 cups
fiber Content
5 g
sugar Content
4 g
sodium Content
1566 mg
protein Content
27 g
trans Fat Content
0.2 g
cholesterol Content
85 mg
carbohydrate Content
46 g
saturated Fat Content
13 g
unsaturated Fat Content
14 g
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