Corn Chowder

Lisa Cohen
Serves 4 Hands-On Time: 30m Total Time: 1hr 00m

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.
August 2006

Quick Tip

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.

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.

Did you try this recipe? How did you like it?

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