Potato and Corn Chowder


At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

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  • 4 strips bacon
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 tablespoon flour
  • 3 cups chicken stock or reduced-sodium broth
  • 1 lb. russet potato, peeled and cubed
  • 1 (14-oz.) can cream-style corn
  • 1 cup frozen, thawed corn
  • 1/3 cup low-fat milk
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground pepper to taste
  • Crumbled bacon and fresh thyme (optional toppings)


Cook bacon in a large saucepan over medium heat until very crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon bacon grease. Add onion and cook for 5 minutes. Add celery and carrots and cook for 5 minutes more. Stir in flour and cook for 1 minute. Slowly stir in stock, stirring constantly until thickened. Add potatoes and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender. Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through. Crumble bacon into chowder and season with salt and pepper. Ladle into bowls and top with additional crumbled bacon and thyme, if desired. Makes 4 servings.

Calories: 390 Fat: 10g Cholesterol: 20mg Sodium: 850mg Vitamin C: 35% Carbohydrates: 63g Fiber: 5g Protein: 14g Potassium: 825mg

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