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.