Creamy Corn Chowder

I have a go-to corn chowder recipe so almost passed up this one.  However, this one is lower in fat and calories and a bit quicker to fix so went ahead and gave it a try.  It’s really yummy!  I didn’t want to use up the rest of my half-and-half so I substituted a 12-ounce can of fat-free evaporated milk I had in the pantry; you could also substitute any other milk product.  For convenience, I chopped the onion, celery and red pepper in the food processor.  Try the Herb Bread with this soup!

Creamy Corn Chowder

  • 6 slices bacon, cut into small pieces
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 3 medium potatoes, diced
  • 1 pound frozen corn kernels, thawed
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/3 cup flour
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 cup half-and-half (or substitute)

Cook bacon over medium-high heat for 5 minutes.  Remove all but 2 tablespoons of fat.  Add onion, celery and bell pepper; cook 5 minutes.  Add potatoes, corn, thyme, salt and pepper.  Sprinkle flour over; stir until thick, about 3 minutes.  Stir in broth and bay leaf; bring to a boil.  Reduce heat, then simmer 25 minutes.  Remove bay leaf.  Stir in half-and-half or substitute.  Cook until warmed through.


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