Corn Chowder Canadian Style recipe

All Recipes Soups, Stews and Chili Recipes Chowders

Ingredients

1 pound bacon
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups milk
3 large potatoes, diced
1 (19 ounce) can corn, drained
1 pinch paprika

Nutrition Info

488.5 calories
carbohydrate: 62.3 g
cholesterol: 50.5 mg
fat: 18.6 g
fiber: 6.9 g
protein: 21.4 g
saturatedFat: 8.1 g
servingSize: -
sodium: 984.2 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove bacon to a plate, pour off about half of the bacon grease. Stir carrots, celery, and bay leaf into the same skillet, cook and stir vegetables until slightly softened, about 5 minutes.

  2. Melt butter in a large pot over medium-low heat, whisk in flour. Slowly whisk in milk, bring to a simmer, and cook, whisking frequently, until slightly thickened, about 5 minutes.

  3. Crumble bacon. Stir bacon, potatoes, corn, paprika, and vegetable mixture into milk mixture. Simmer soup over medium-low heat, stirring frequently, until potatoes are tender, about 15 minutes.

Recipe Yield

6 servings

Recipe Note

This recipe is so easy to cook and it makes a great stick-to-your-ribs meal on a cold day.

Do you like the recipe? Share this tasty recipe!