Smoky Corn Chowder With Bacon
361
- Prep Time15 min
- Total Time45 min
- Makes4 Servings
(Photography: Christie Vuong. Produced by Aimee Nishitoba. Food styling: Ashley Denton. Prop Styling: Cailen Speers. Blue plate and flatware: HomeSense)
Creamed corn adds richness to this soup and also streamlines prep—perfect for a busy weeknight.
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 thyme, or 1/2 tsp dried thyme
1 bay leaf
Instructions
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.
Nutrition (per serving)
Calories 323, Protein 12g, Carbohydrates 51g, Fat 11g, Fibre 5g, Sodium 923mg.
