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Indiana Corn Chowder Recipe

Recipe by: Julia

"Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Ingredients
  • 6 servings
  • 348 cals
  • 1/2 pound bacon, diced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 carrot, chopped
  • 1 (15 ounce) can cream-style corn
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (32 ounce) carton chicken broth
  • 5 potatoes, peeled and cubed
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    348
    17%
  • Fat:
    6.8
    10%
  • Carbs:
    64.1
    21%
  • Protein:
    12.8
    26%
  • Cholesterol:
    17
    6%

Based on a 2,000 calorie diet

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