Cheese and Bacon Corn Chowder
Ingredients
- 14 cup flour ⓘ
- 12 cup butter ⓘ
- 2 medium onions, chopped (or 4 leeks) ⓘ
- 3 potatoes, peeled and diced (3 cups) ⓘ
- 1 bay leaf ⓘ
- 1 teaspoon thyme or 1 teaspoon sage ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 12 teaspoon cumin ⓘ
- 14 teaspoon nutmeg ⓘ
- 2 (10 ounce) cans corn, drained ⓘ
- 6 cups chicken stock ⓘ
- 4 cups milk ⓘ
- 8 slices cooked crumbled bacon ⓘ
- 14 cup green onion (optional) ⓘ
- 12 cup white wine (optional but really adds) ⓘ
- 2 cups grated old cheddar cheese ⓘ
Instructions
- Fry onion in butter, then gradually blend in flour and spices (except nutmeg) adding some stock if necessary so it doesn't glop up and get lumpy.
- Stir in stock, milk and potatoes, bring to boil, reduce, cover and simmer 30 min or until the potatoes are tender.
- Add the corn, bacon, nutmeg and wine, simmer 5 minutes.
- Stir in cheese and heat through till melted.
- If using, sprinkle with green onions.
Nutrition & Diet Analysis (per serving)
1274
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).