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Corn Chowder with Bacon, Leeks and Potatoes recipe

Corn Chowder with Bacon, Leeks and Potatoes.

This corn chowder makes a hearty meal withleeks and chunks of potatoes. Perfect on a cold Winter’s nightwith some crusty bread.

Recipe: Corn Chowder withBacon, Leeks and Potatoes

4 strips turkey bacon, diced
1 teaspoon olive oil
6 cups (about 5 medium) washed, trimmed, halved, sliced leeks(white and green parts)
1/4 cup dry white wine
3 cups (about 1 1/2 pounds) diced red potatoes
2 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
2 cups water
4 teaspoons MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon ground black pepper
1 tablespoon water
2 teaspoons all-purpose flour
2 cups whole-kernel corn

  • Place bacon and oil in stockpot. Cookover medium heat, stirring frequently, for 2 to 4 minutes oruntil bacon is crisp. Add leeks and wine; cook, stirring occasionally,for 4 to 6 minutes or until leeks are tender.
  • Add potatoes, evaporated milk, 2 cupswater, bouillon and pepper; bring to a boil. Reduce heat to medium-low;cook, stirring occasionally, for 15 to 18 minutes or until potatoesare tender.
  • Mix 1 tablespoon water and flour in smallbowl. Add corn and flour mixture to stockpot; cook, stirringoccasionally, for about 10 minutes.
  • Place about 3 cups soup in blender; cover.Carefully blend until smooth. Return blended soup to stockpot;stir.

    Makes 4 servings.

    Nutritional Information Per Serving (1/4of recipe): Calories: 550 Calories from Fat: 150 Total Fat: 17g Saturated Fat: 10 g Cholesterol: 65 mg Sodium: 1440 mg Carbohydrates:76 g Dietary Fiber: 8 g Sugars: 31 g Protein: 21 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.


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