Tested till perfect Corn and Bacon Chowder
Corn and Bacon Chowder
Photography by Matthew Kimura

Corn and Bacon Chowder

Bacon adds a smoky hint to this quick and easy chowder.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2010

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 3strips bacon, chopped
  • 2 2oniononions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 2 2potatopotatoes
  • 3 cups 3cupschicken broth
  • 2 cups 2cupscorn kernels
  • 2 cups 2cupsbroccoli floretbroccoli florets
  • 1 cup 1cupmilk
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cupshredded light Cheddar-style cheese
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In saucepan, cook bacon over medium heat until crisp, about 5 minutes. Drain fat from pan. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, peel and cube potatoes. Add to pan along with half of the chicken broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Using potato masher or hand blender, mash several times to break up about half of the potatoes.

Add remaining broth, corn and broccoli; simmer until broccoli is tender, about 6 minutes.

Reduce heat to low. Stir in milk, salt and pepper; heat through but do not boil. Sprinkle each serving with cheese.

Nutritional Information Per serving: about

cal 294 pro 16g total fat 8g sat. fat 4g
carb 43g fibre 4g chol 18mg sodium 1,367mg

% RDI:

calcium 20 iron 11 vit A 9 vit C 50
folate 36
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