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Corn Chowder

Corn Chowder
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Serves 4| Hands-On Time: | Total Time:



  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.
August, 2006

Nutritional Information

  • Per Serving
  • Calories 348Calories From Fat 36%
  • Fat 14g
  • Sat Fat 6g
  • Sodium 718mg
  • Cholesterol 34mg
  • Carbohydrate 43g
  • Fiber 4g
  • Sugar 16g
  • Protein 16g
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.

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What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.