Corn Chowder

Corn Chowder
Lisa Cohen
Serves 4
preparation
30
minutes
cooking
60
minutes

Ingredients

4
slices bacon, diced
1
small leek (white and light green parts), thinly sliced
2
teaspoons
fresh thyme leaves
3/4
teaspoon
kosher salt
1/4
teaspoon
black pepper
4
cups
whole milk
2
russet potatoes, peeled and cut into a 1/2-inch dice
2
cups
corn kernels (from 4 ears, fresh or frozen)
pinch ground nutmeg

Directions

  1. In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings.
  2. Add the leek, thyme leaves, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes.
  3. Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.
July 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 36 %
  • Fat 14 g
  • Sat Fat 6 g
  • Sodium 718 mg
  • Cholesterol 34 mg
  • Carbohydrate 43 g
  • Fiber 4 g
  • Sugar 16 g
  • Protein 16 g
What does this mean? See Nutrition 101.