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Corn Chowder - Fast and Great

Rated as 4.36 out of 5 Stars
3

"This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor."
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Ingredients

1 h 30 m servings 344
Original recipe yields 6 servings

Directions

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  1. In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
  2. Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
  3. Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

Nutrition Facts


Per Serving: 344 calories; 17.1 37.7 12.4 54 455 Full nutrition

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Reviews

Read all reviews 30
  1. 36 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I make a recipe very similar to this, but different enough to ask readers to consider: use a bit more bacon grease to cook the onions; aggresively season the potatoes, and fry them until they a...

Most helpful critical review

After I cooked the bacon to a crisp, I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the o...

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I make a recipe very similar to this, but different enough to ask readers to consider: use a bit more bacon grease to cook the onions; aggresively season the potatoes, and fry them until they a...

After I cooked the bacon to a crisp, I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the o...

I guess I should have read the reviews first and I would have added less stock and another can of creamed corn. For me, this was too thin to be called a chowder. I got a tip from a co-worker t...

I made a few changes and this recipe was wonderful! Based on previous reviews, I added about 5 cloves of garlic in with the onions, a little extra bacon, 1/2 teaspoon of paprika and only used 4 ...

This was a yummy cream soup. It's not quite thick enough to be a chowder but still delicious. I used Swanson Seasoned Chicken Broth since that was what I had on hand and it added a lot of flav...

We enjoyed this soup. I cook the bacon and remove it - use it for the garnish as we like it crisp. You can add more potatoes and kind of mash them. I did add celery & carrots and used fresh t...

This recipe was GREAT!! I did, however, add about 1 tbsp. flour to the onions before adding the potatoes; this gave it a thicker consistency. I also used the larger can of whole kernel can as ...

We added smoked sausage to this recipe. It makes a LOT! It was really good and we have made this numerous times on a cold day.

Delicious! just a hint - I put the bacon & onion together first, added the potatoes, stock and seasonings. Once potatoes cooked, blend with hand-blender for thick and creamy soup - then add your...