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Sarah's Corn Chowder

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


6 ears of fresh corn or 3 cups frozen whole kernel corn
½ cup chopped onion (1 medium)
½ cup chopped green sweet pepper
1 tablespoon cooking oil
1 14-ounce can chicken broth
1 cup cubed, peeled potato (1 medium)
4 teaspoons all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1½ cups milk
3 slices bacon, crisp cooked, drained, and crumbled, or 2 tablespoons cooked bacon pieces
2 tablespoons snipped fresh parsley (optional)
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Nutrition Facts

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1. If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 3 cups corn, set corn aside 2. In a large saucepan cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes. Stir in corn. Cook, covered, about 10 minutes more or until potato and corn are tender, stirring occasionally. 3. In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add crumbled bacon; heat through. If desired, garnish each serving with parsley.

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