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Corn Chowder

A thick corn chowder courtesy LO Lakes.

A thick corn chowder, courtesy of Land O Lakes.

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Updated: May 9, 2012 9:50AM


5 bacon slices, chopped

1 tablespoon butter

1 cup diced onion

2 cups diced summer squash

2 cups ½-inch cubed, peeled russet potatoes

6 cups fresh corn kernels

3 cups chicken stock
(homemade or


1 cup whipping cream

Dash cayenne pepper

Salt and pepper

Fresh snipped chives

In large pot over medium heat, saute bacon until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain; when cool, chop and set aside. Add butter to drippings in pot, then add onions and squash; saute until onion is translucent, about 5 minutes, then add potatoes and corn and stir together.

Add chicken stock. Bring to boil and reduce to simmer, uncovered, until vegetables are tender, about 20 minutes, stirring occasionally. Transfer soup to blender (in 2 batches); puree until smooth. Add cream, cayenne pepper, salt and pepper. Serve with chopped bacon and, if desired, snipped chives.

Note: Freeze any leftovers. You may need to re-blend after thawing to regain smooth consistency.

Cynthia Calvillo

Nutrition facts per serving:

761 calories, 52 g fat, 24 g saturated fat, 128 mg cholesterol, 63 g carbohydrates, 13 g sugars, 20 g protein, 836 mg sodium, 8 g fiber

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