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Summer Corn Chowder
A light summer corn chowder is made by cooking the bare corn kernels in the broth to intensify the flavor and filling the soup out with lots of colorful vegetables light red peppers, zucchini, and summer squash.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
with leftovers
Calories:
745
kcal
Author:
Lauren
Ingredients
3
strips
of bacon, thinly sliced
½
yellow onion, diced
6
cups
chicken stock
1
cup
whole milk
2
cups
heavy cream
6
ears
corn
2
medium red potatoes, diced
1
red bell pepper, diced
1
zucchini, diced
1
summer squash, diced
salt and pepper to taste
Instructions
Cook the bacon on medium heat in a large pot or Dutch Oven until crispy. Remove the bacon and set aside.
Add the onion and sauté for 5 minutes until soft. Add the chicken stock, milk, and heavy cream.
Cut the corn kernels off the cob and set aside. Add the now bare cobs to the pot. Add the potatoes and cook at a low simmer for 20 minutes.
Remove the corn cobs and discard. Add the corn, red bell pepper, zucchini, and summer squash. Simmer for 10 minutes. Add salt and pepper to taste.
Nutrition
Calories:
745
kcal
|
Carbohydrates:
43
g
|
Protein:
20
g
|
Fat:
56
g
|
Saturated Fat:
32
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
0.02
g
|
Cholesterol:
163
mg
|
Sodium:
705
mg
|
Potassium:
1442
mg
|
Fiber:
4
g
|
Sugar:
18
g
|
Vitamin A:
3004
IU
|
Vitamin C:
67
mg
|
Calcium:
196
mg
|
Iron:
2
mg