Belly Full · by Amy Flanigan★ 5.0 (34)
Corn Chowder
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 40%
CARBS 40G32% OF CAL
5G FIBER10G SUGAR24G OTHER
FAT 32G56% OF CAL
15G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy corn chowder with bacon, potatoes, and fresh corn in a rich cream sauce with hints of thyme. A warming, satisfying soup perfect for cool weather.
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Nutrition & ingredients
Ingredients
serves 6- 4 slices thick-cut bacon (diced)
- 2 tbsp butter
- 1 small sweet onion (finely diced)
- 2 ribs celery (finely diced)
- 3 cloves garlic ( diced )
- 1 tsp coarse salt
- ½ tsp freshly ground black pepper
- ¼ cup all-purpose flour
- 5 cups low-sodium chicken broth
- 2 medium russet potato (peeled and cut into ½-inch cubes, Yukon Gold (unpeeled) also work)
- 3 cups corn kernels ((fresh from 5 ears of corn, canned and drained, or frozen thawed and drained))
- 1 tbsp honey ((if using canned or frozen corn))
- ¼ tsp dried thyme
- 2 bay leaves
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 scallions (diced small)
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 40%
CARBS 40G32% OF CAL
5G FIBER10G SUGAR24G OTHER
FAT 32G56% OF CAL
15G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1421mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 207mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.