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    Home » Weight Watcher Recipes

    Summer Corn, Bacon and Potato Chowder

    Published: Jul 8, 2012 · Modified: Oct 12, 2022 by Jenna · This post may contain affiliate links · Leave a Comment

    Jump to Recipe·Print Recipe

    Corn chowder is an awesome Summertime soup because corn is the main ingredient featured in the chowder. If you want to eat soup in the Summertime this is it. Since sweet corn on the cobb is everywhere during this time, fresh is always the best. No frozen or canned corn was used in this recipe. 

    This recipe has been recently updated with better info, new pictures, and ingredients on 5/27/2020.

    Corn and Potato Chowder

    There are also a lot of hacks out there for getting the corn off the kernel. Just use whichever method works best. My favorite one is the bundt pan trick. Just place the corn on the cobb with the husks removed in the center of the bundt pan and let the corn kernels fall into the inside of the pan. Super easy and the bundt pan catches any messes. 

    Ingredients List: 

    If you are wondering why I chose a certain ingredient or looking for substitution ideas check this area out! 

    Corn:  Go to the farmer’s market and get some fresh corn on the cobb for this or any corn cobb at the grocery store will be just fine as well. 

    Butter: Can sub equal parts bacon fat instead of butter for more flavor. 

    Bacon and Onion:  The smell of bacon and onion cooking on a stove together is magical to me. Will add lots of flavor to your soup. 

    All-Purpose Flour:  Helps thicken the chowder  

    Potatoes -  Yukon Golds have a yellow hue to them which goes perfectly with the corn.

    Milk - Use any low-fat milk. A dairy-free alternative would be unsweetened almond milk. 

    How to Make Potato and Corn Chowder 

    Cook the bacon and onions: In a large pot over medium heat, melt the butter. Add the bacon and onions and cook for up to 8 minutes. Stirring frequently. 

    Thicken chowder: Sprinkle the flour over the top of the bacon and onions and continue cooking for 1 to 2 minutes.  Pour in water slowly and continue stirring. 

    Add the corn and potatoes: Bring the pot to a low simmer and add the corn kernels and potatoes. 

    Boil: Reduce the heat and let simmer on low for 15 to 20 minutes. 

    Remove the bay leaf, and use an immersion blender to blend the soup. Or, take out half of the chowder and puree it, in a blender.

    Other Recipes You Might Enjoy 

    Instant Pot Ham and Potato Soup

    Instant Pot Broccoli Cheddar Soup

    Chicken Pot Pie Soup

    Gazpacho Soup

    Weight Watcher's Cheeseburger Soup

    *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 

    Corn and Potato Chowder
    Print

    Summer Corn, Bacon and Potato Chowder


    • Author: Jenna
    • Prep Time: 10 min
    • Cook Time: 20 min
    • Total Time: 30 min
    • Yield: 6 1x
    Print Recipe
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    Description

    If you love fresh corn on the cobb in the Summer time, then you will love this simple chowder recipe. Onions, bacon, and potatoes are added to give the corn even more flavor. 


    Scale

    Ingredients

    • 2 tablespoon unsalted butter
    • 2 slices of bacon, cut into thin strips
    • ¼ cup onions, chopped 
    • 2 tablespoons all-purpose flour
    • 2 medium garlic clove 
    • Salt and pepper to taste

      ¼ teaspoon of dried thyme

    • 4 Ears of Corn on the Cobb
    • 2 medium Yukon Gold potato 
    • 2 ½ cups water 
    • ½ cup of low-fat milk
    • Garnish: Chopped green onions, cheddar cheese (optional)

     


    Instructions

    Cook the bacon and onions: In a large pot over medium heat, melt the butter. Add the bacon and onions and cook for up to 8 minutes. Stirring frequently. 

    Thicken chowder: Sprinkle the flour over the top of the bacon and onions and continue cooking for 1 to 2 minutes.  Season with salt and pepper to taste, then pour in water slowly and continue stirring. Add thyme. 

    Add the corn kernels, garlic, and potatoes. Bring the pot to a low simmer.

    Reduce the heat and let simmer on low for 15 to 20 minutes. 

     

    Blend: Use an immersion blender to blend the soup. If you do not have a hand held blender a food processor or blender may be used to puree the soup. 


    Notes

    my WW: blue 4; green 4; purple 4 (1 cup) 

    • Category: Easy
    • Method: Stovetop
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cup
    • Calories: 118
    • Sugar: 4.4g
    • Fat: 1.1g
    • Carbohydrates: 16.5g
    • Fiber: 1.7g
    • Protein: 4.7g

    Keywords: corn and potato chowder

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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