Ingredients for Bacon Corn Chowder
- 4 slices bacon (cooked and crumbled)
- 6 cups water
- 2 medium potatoes (diced)
- Carrot
- 2 celery stalks (diced)
- 1 medium onion (diced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dried Thyme
- Creamed Corn
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1 cup milk
- Sharp Cheddar Cheese
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How to Make Bacon Corn Chowder
- In a large (6-quart) pot, combine 6 cups water, 2 medium potatoes (diced), 2 carrots (diced), 2 celery stalks (diced), 1 medium onion (diced), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme.
- Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender.
- Stir in 1 (15-ounce) can creamed corn and 4 slices bacon (cooked and crumbled).
- Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
- While the chowder simmers, prepare the white sauce:
- In a medium saucepan, melt 2 tablespoons butter over medium heat.
- In a glass measuring cup, whisk together 1 cup milk and 2 tablespoons cornstarch until smooth.
- Gradually whisk the milk-cornstarch mixture into the melted butter.
- Increase heat to medium-low and cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
- Remove from heat and stir in 1 cup shredded cheddar cheese until melted and smooth.
- Pour the cheese sauce into the corn chowder. Stir gently to combine and heat through. Do not boil.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
24g
Fat
97g
Carbs
16g
