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Ingredients
- 6 slices bacon, chopped
- 1 leek (white part only), finely chopped
- 1 russet potato, finely chopped
- 2 cups frozen or canned corn kernels
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 398 ml can creamed corn
- 1 sprig of thyme or 1/2 tsp dried thyme
- 1 bay leaf
- Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.
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Ingredient Tip:
Creamed corn adds richness to this soup without adding a lot of fat.
- 323 calories
- 12 g protein
- 51 g carbohydrates
- 11 g fat
- 5 g fibre
- 923 mg sodium
User comments (9)
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I haven't made this yet but I could almost eat it right off the page!
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This looks a lot like the corn chowder I make. I find adding a dash of hot sauce really amps the flavor.!
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I made this and used my slow cooker on low. It was a hit with my family and dinner guests.
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I have made this twice already, delicious. It's a hit with the kids and they are very picky eaters. I substitute parsley for the thyme. Next time I will try it with hot sauce as maribake suggests.
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It was absolutely delicious!! The added bonus was how quick it was to throw together - wonderful for busy nights.
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We tried it and we liked it yammme
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I haven't tried the chowder yet, but I will. I'm just wondering how nutrititious this is. I see your breakdown, but there doesn't seem to to very many vitamins. I'm not concerned with calories or carbohydrates, but what about the sodium - which seem high. The protein and fibre are good nutrients of course. Having a multigrain dinner roll with this would be good.
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To the poster concerned with sodium, we used reduced sodium bacon, reduced sodium chicken broth and no salt added creamed corn. It was still quite tasty... to our reduced sodium taste buds, anyway! We also used skim milk.
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This is really good and has become a regular week night cooking meal. It is quite quick and is really delicious.
