{"id":31356,"date":"2024-08-28T22:52:18","date_gmt":"2024-08-29T05:52:18","guid":{"rendered":"https:\/\/blinkbargain.com\/blog\/corn-chowder-recipe-spend-with-pennies\/"},"modified":"2024-08-28T22:52:18","modified_gmt":"2024-08-29T05:52:18","slug":"corn-chowder-recipe-spend-with-pennies","status":"publish","type":"blog","link":"https:\/\/blinkbargain.com\/blog\/corn-chowder-recipe-spend-with-pennies\/","title":{"rendered":"Corn Chowder Recipe – Spend With Pennies"},"content":{"rendered":"
<\/p>\n
This easy corn chowder recipe tastes like it\u2019s been simmering all day, but it\u2019s ready in minutes!<\/p>\n
Sweet corn and smoky bacon are simmered in a rich and creamy broth with tender potatoes, onions, and celery for a comforting and cozy chowder.<\/p>\n<\/figure>\n\n\nIt combines fresh (or frozen) corn with staple ingredients for a delicious chowder. <\/li>\nCorn chowder is\u00a0comforting and wholesome<\/strong>\u00a0for a quick<\/span> meal anytime.<\/li>\nThis versatile recipe<\/strong> is perfect for tossing in leftover chicken or veggies from the fridge.<\/li>\nDouble up the recipe<\/strong>, it reheats well for quick meals.<\/li>\n<\/ul>\n<\/div>\n<\/figure>\nIngredients for Corn Chowder<\/h2>\nCorn: <\/strong>Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.<\/p>\nPotatoes:<\/strong> Potatoes make this chowder thick, creamy, cozy, and filling.<\/p>\nBacon:<\/strong> Bacon adds a smoky flavor and a little crispy crunch. <\/p>\nBroth:<\/strong> Buy or make your own chicken broth<\/a>. Broth combined with the milk and cream add a velvety consistency with savory flavor. <\/p>\nVariations<\/h2>\n\nTo make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning<\/a>, and a little Tabasco.<\/li>\nSweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.<\/li>\nDiced ham or slices of summer sausage are great options in place of bacon.<\/li>\n<\/ul>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nHow to Make Corn Chowder<\/h2>\n\nFry bacon until crisp, remove, and drain. Saute onion and celery until tender.<\/li>\nSimmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.<\/li>\nBlend some of the soup and return it to the pot. Garnish (recipe below) <\/strong>and serve.<\/li>\n<\/ol>\nServing Suggestions<\/h2>\n<\/figure>\nStoring Leftover Corn Chowder<\/h2>\nKeep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave. <\/p>\nTo make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.<\/p>\n\n\nSo Many Savory Soups<\/h2>\n<\/header>\n<\/section>\nDid you love this Corn Chowder Recipe?\u00a0Leave a comment and rating below<\/strong><\/em>.<\/p>\n\n<\/a><\/figure>\n<\/div>\n\n\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Corn: <\/strong>Fresh, canned, or frozen corn can be used and makes this chowder sweet and flavorful along with the celery. If using frozen, add a few minutes to the cooking time.<\/p>\nPotatoes:<\/strong> Potatoes make this chowder thick, creamy, cozy, and filling.<\/p>\nBacon:<\/strong> Bacon adds a smoky flavor and a little crispy crunch. <\/p>\nBroth:<\/strong> Buy or make your own chicken broth<\/a>. Broth combined with the milk and cream add a velvety consistency with savory flavor. <\/p>\nVariations<\/h2>\n\nTo make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning<\/a>, and a little Tabasco.<\/li>\nSweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.<\/li>\nDiced ham or slices of summer sausage are great options in place of bacon.<\/li>\n<\/ul>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nHow to Make Corn Chowder<\/h2>\n\nFry bacon until crisp, remove, and drain. Saute onion and celery until tender.<\/li>\nSimmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.<\/li>\nBlend some of the soup and return it to the pot. Garnish (recipe below) <\/strong>and serve.<\/li>\n<\/ol>\nServing Suggestions<\/h2>\n<\/figure>\nStoring Leftover Corn Chowder<\/h2>\nKeep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave. <\/p>\nTo make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.<\/p>\n\n\nSo Many Savory Soups<\/h2>\n<\/header>\n<\/section>\nDid you love this Corn Chowder Recipe?\u00a0Leave a comment and rating below<\/strong><\/em>.<\/p>\n\n<\/a><\/figure>\n<\/div>\n\n\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Potatoes:<\/strong> Potatoes make this chowder thick, creamy, cozy, and filling.<\/p>\nBacon:<\/strong> Bacon adds a smoky flavor and a little crispy crunch. <\/p>\nBroth:<\/strong> Buy or make your own chicken broth<\/a>. Broth combined with the milk and cream add a velvety consistency with savory flavor. <\/p>\nVariations<\/h2>\n\nTo make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning<\/a>, and a little Tabasco.<\/li>\nSweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.<\/li>\nDiced ham or slices of summer sausage are great options in place of bacon.<\/li>\n<\/ul>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nHow to Make Corn Chowder<\/h2>\n\nFry bacon until crisp, remove, and drain. Saute onion and celery until tender.<\/li>\nSimmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.<\/li>\nBlend some of the soup and return it to the pot. Garnish (recipe below) <\/strong>and serve.<\/li>\n<\/ol>\nServing Suggestions<\/h2>\n<\/figure>\nStoring Leftover Corn Chowder<\/h2>\nKeep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave. <\/p>\nTo make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.<\/p>\n\n\nSo Many Savory Soups<\/h2>\n<\/header>\n<\/section>\nDid you love this Corn Chowder Recipe?\u00a0Leave a comment and rating below<\/strong><\/em>.<\/p>\n\n<\/a><\/figure>\n<\/div>\n\n\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Bacon:<\/strong> Bacon adds a smoky flavor and a little crispy crunch. <\/p>\nBroth:<\/strong> Buy or make your own chicken broth<\/a>. Broth combined with the milk and cream add a velvety consistency with savory flavor. <\/p>\nVariations<\/h2>\n\nTo make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning<\/a>, and a little Tabasco.<\/li>\nSweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.<\/li>\nDiced ham or slices of summer sausage are great options in place of bacon.<\/li>\n<\/ul>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nHow to Make Corn Chowder<\/h2>\n\nFry bacon until crisp, remove, and drain. Saute onion and celery until tender.<\/li>\nSimmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.<\/li>\nBlend some of the soup and return it to the pot. Garnish (recipe below) <\/strong>and serve.<\/li>\n<\/ol>\nServing Suggestions<\/h2>\n<\/figure>\nStoring Leftover Corn Chowder<\/h2>\nKeep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave. <\/p>\nTo make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.<\/p>\n\n\nSo Many Savory Soups<\/h2>\n<\/header>\n<\/section>\nDid you love this Corn Chowder Recipe?\u00a0Leave a comment and rating below<\/strong><\/em>.<\/p>\n\n<\/a><\/figure>\n<\/div>\n\n\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Broth:<\/strong> Buy or make your own chicken broth<\/a>. Broth combined with the milk and cream add a velvety consistency with savory flavor. <\/p>\nVariations<\/h2>\n\nTo make a seafood chowder add shrimp or crab, a dash of homemade Old Bay seasoning<\/a>, and a little Tabasco.<\/li>\nSweet potatoes add healthy fiber and nutrients, but you can also use a can of drained and rinsed cannellini beans if desired.<\/li>\nDiced ham or slices of summer sausage are great options in place of bacon.<\/li>\n<\/ul>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\nHow to Make Corn Chowder<\/h2>\n\nFry bacon until crisp, remove, and drain. Saute onion and celery until tender.<\/li>\nSimmer potato, seasonings, and broth. Stir in corn, milk, and cream and simmer until thickened.<\/li>\nBlend some of the soup and return it to the pot. Garnish (recipe below) <\/strong>and serve.<\/li>\n<\/ol>\nServing Suggestions<\/h2>\n<\/figure>\nStoring Leftover Corn Chowder<\/h2>\nKeep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave. <\/p>\nTo make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.<\/p>\n\n\nSo Many Savory Soups<\/h2>\n<\/header>\n<\/section>\nDid you love this Corn Chowder Recipe?\u00a0Leave a comment and rating below<\/strong><\/em>.<\/p>\n\n<\/a><\/figure>\n<\/div>\n\n\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Keep leftover corn chowder in a covered container in the refrigerator for up to 3 days. Reheat portions on the stovetop or in the microwave. <\/p>\n
To make in advance and freeze, prepare the recipe as indicated, but omit the dairy. Defrost in the refrigerator and reheat on the stovetop. Once the chowder is simmering, stir in the milk and cream.<\/p>\n\n\nSo Many Savory Soups<\/h2>\n<\/header>\n<\/section>\nDid you love this Corn Chowder Recipe?\u00a0Leave a comment and rating below<\/strong><\/em>.<\/p>\n\n<\/a><\/figure>\n<\/div>\n\n\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Did you love this Corn Chowder Recipe?\u00a0Leave a comment and rating below<\/strong><\/em>.<\/p>\n\n<\/a><\/figure>\n<\/div>\n\n\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
4.98<\/span> from 86<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here!<\/span><\/p>\n<\/div>\n<\/a><\/p>\nCorn Chowder Recipe<\/h2>\nThis creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
<\/a><\/p>\n
This creamy corn chowder recipe combines crispy bacon, tender potatoes, and sweet corn in a rich, flavorful broth, perfect for a comforting and hearty meal.<\/span><\/p>\n\n<\/span> <\/div>\n\nPrep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Total Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n<\/span> <\/div>\n<\/p><\/div>\n\n<\/span> <\/div>\n<\/p><\/div>\n<\/div>\n\n\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/p>\n<\/div>\n<\/a><\/div>\n<\/div>\n<\/div>\n<\/a><\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
<\/a><\/div>\n
<\/a><\/div>\n<\/div>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.<\/span><\/p>\n<\/li>\n\nIn a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.<\/span><\/p>\n<\/li>\n\nAdd corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn. <\/span><\/p>\n<\/li>\n\nWhisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard. <\/span><\/p>\n<\/li>\n\nRemove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup. <\/span><\/p>\n<\/li>\n\nRemove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStore leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Store leftover corn chowder in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. To freeze, prepare without dairy. Defrost, reheat, and add dairy when simmering.<\/span><\/p>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/a><\/p>\nCalories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>
Calories: <\/span>246<\/span><\/span> | <\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>9<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>34<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>457<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>562<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span>