Corn Chowder

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

Ingredients

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

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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