Double Corn Chowder

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Bacon adds flavor in this excellent thick chowder, but it is high in salt, so no additional salt is needed.

Difficulty: Easy

Hands-on: 20 minutesTotal: 50 minutes

Serves: 6

Ingredients

  • 2 strips bacon
  • 1 small red onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 Yukon Gold potatoes, chopped
  • 5 cups low-sodium chicken broth, divided
  • ⅓ cup cornmeal
  • 4 cups frozen corn, thawed
  • 1 cup whole milk
  • ¼ cup minced fresh chives
  • ⅛ tsp. cayenne pepper

Directions

  • Cook bacon until crisp in a large Dutch oven over medium heat. Remove from heat, crumble, and set aside. To drippings remaining in pot, add onion and garlic; cook and stir until tender, about 5 minutes.
  • Stir in potatoes and 3 cups broth. Increase heat to high, bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
  • Meanwhile, in small microwave-safe bowl, combine cornmeal and 1 cup chicken broth. Microwave on high for 2 minutes, remove and stir, then microwave for 2–4 minutes longer or until mixture thickens; stir remaining 1 cup chicken broth. Add to soup along with corn. Simmer for another 10 minutes.
  • Add the half-and-half, cilantro, and cayenne pepper and stir well. Serve topped with bacon and chives.

Recipe Information

Serves: 6

Ingredients

  • 2 strips bacon
  • 1 small red onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 Yukon Gold potatoes, chopped
  • 5 cups low-sodium chicken broth, divided
  • ⅓ cup cornmeal
  • 4 cups frozen corn, thawed
  • 1 cup whole milk
  • ¼ cup minced fresh chives
  • ⅛ tsp. cayenne pepper

Directions

  • Cook bacon until crisp in a large Dutch oven over medium heat. Remove from heat, crumble, and set aside. To drippings remaining in pot, add onion and garlic; cook and stir until tender, about 5 minutes.
  • Stir in potatoes and 3 cups broth. Increase heat to high, bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
  • Meanwhile, in small microwave-safe bowl, combine cornmeal and 1 cup chicken broth. Microwave on high for 2 minutes, remove and stir, then microwave for 2–4 minutes longer or until mixture thickens; stir remaining 1 cup chicken broth. Add to soup along with corn. Simmer for another 10 minutes.
  • Add the half-and-half, cilantro, and cayenne pepper and stir well. Serve topped with bacon and chives.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat4g
Saturated Fat1g
Cholesterol5mg
Sodium550mg
Total Carbohydrate46g
Dietary Fiber3g
Sugars9g
Protein8g