Corn & Bacon Chowder

Photography Bruno Petrozza | Food Styling Mélanie Marchand

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In large saucepan over medium-high heat, cook bacon until crispy, 3 to 4 minutes. Remove from heat; drain bacon on paper towel-lined plate. Reserve about 2 tbsp of bacon fat in saucepan (discard remaining fat). Return pan to medium heat; add onion, celery and potatoes; cook, stirring often, for 2 minutes. Add flour; cook, stirring constantly, for 1 minute. Stir in chicken broth and milk. Add bay leaves and savory; season with salt and pepper, mixing well. Bring to boil; reduce heat and simmer until potatoes are almost tender, about 8 minutes. Add corn and reserved bacon; cook until corn is tender, 3 to 4 minutes. Top with green onions and serve with crackers, if desired.

Nutritional facts Per serving: about

  • Calories 505
  • Total fat 21 g
  • Saturated fat 8 g
  • Cholesterol 45 mg
  • Sodium 900 mg
  • Total carbohydrate 54 g
  • Fibre 5 g
  • Sugars 16 g
  • Protein 25 g
  • Iron 2.4 mg
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Lunch & Dinner

Corn & Bacon Chowder