Corn Chowder

0608three-bowls
Photo by Lisa Cohen
Rating
4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 348 calories
    • Calories 36 calories from fat
    • Fat 14 g
    • Sat Fat 6 g
    • Cholesterol 34 mg
    • Sodium 718 mg
    • Protein 16 g
    • Carbohydrate 43 g
    • Sugar 16 g
    • Fiber 4 g

Ingredients

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