Corn and Bacon Chowder

Corn and Bacon Chowder
Photo by Oxmoor House

Ingredients

  • 2 bacon slices
  • ¾ cup (3 ounces) reduced-fat shredded extra-sharp cheddar cheese (such as Cracker Barrel)
  • 2 (16-ounce) packages frozen baby gold and white corn, thawed and divided
  • ½ cup refrigerated prechopped celery, onion, and bell pepper mix
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • Freshly ground black pepper (optional)
  • + 1 more ingredients
    • 2 cups 1% low-fat milk, divided

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add celery mixture and 1 package corn to drippings in pan; sauté 5 minutes or until vegetables are tender. 2. Place remaining 1 package corn and 1 cup milk in a blender, and process until smo...

View full recipe at My Recipes

Comments

Variations on Corn and Bacon Chowder

  • Corn and Bacon Chowder
    • Salt and freshly ground pepper
    • 2 cup(s) milk
    • 1 tablespoon(s) chopped tarragon
    • 1 medium onion
    • 6 medium ears of corn
    • +4 other ingredients
  • Corn and Bacon Chowder
    • 1 14 3/4-ounce can creamed corn
    • 1 6-ounce russet potato
    • 1/2 pound bacon
    • 1 cup onion
    • 1 10-ounce package frozen corn kernels
    • 2 cups milk
    • +4 other ingredients


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