Corn Chowder

Corn Chowder

A soup of corn and vegetables, which is a specialty of the southern U.S.A.

4 servings
Preparation 15 min
Cooking 45 min

200 calories per serving 


2 ears of corn   600 g
1/2 potatoes, coarsely cut into 1 cm pieces   100 g
1/2 sweet potatoes, coarsely cut into 1 cm pieces   90 g
1 red onions, coarsely cut into 1 cm pieces   150 g
1 carrots, coarsely cut into 1 cm pieces   100 g
1/2 stalk celery, coarsely cut into 1 cm pieces   35 g
1/2 yellow or red sweet peppers, coarsely cut into 1 cm pieces   100 g
1 1/2 slice bacon, chopped   30 g
1/2 tbsp canola oil   8 mL
2 1/2 cups chicken broth, low-sodium   625 mL
1 sprig fresh thyme   0.4 g
1/2 cup cream 15%   125 mL
3/4 tsp salt   3 g
1/2 tsp ground pepper   2 g


  1. Prepare the vegetables : shuck the ears of corn then cut off the kernels; peel the potatoes and sweet potatoes then coarsely dice them into 1 cm pieces; cut all the other vegetables into 1 cm pieces. Set aside.
  2. Chop the bacon and fry it in a pot over moderate heat, stirring frequently, until crisp, about 3-4 min. Transfer it with a slotted spoon to paper towels to drain, leaving the bacon fat in the pot. Pour in the oil then add the onion and sweat 2-3 min, with stirring. Add the carrots, celery, and bell pepper, then cook with some stirring, until the vegetables are softened, about 6-7 min.
  3. Add the potatoes, sweet potatoes, broth, and thyme sprigs. Simmer, covered, until the potatoes are just tender, about 15 min. Add the corn and cream then simmer, uncovered, for an additional 10 min. Season with salt and pepper, remove the thyme sprigs, then put the bacon back into the pot. Serve into bowls.

Nutrition Facts Table

Nutrition Facts

per 1 serving (330g)


% DV*

* DV = Daily Value




8 g

12 %

Saturated 3.5 g
+ Trans 0 g

18 %


15 mg


430 mg

18 %


28 g

9 %


4 g

15 %


7 g


7 g

Vitamin A

70 %

Vitamin C

90 %


6 %


8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Fibre, Iron, Manganese, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K, Zinc
Good source of :
Folacin, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B6
Excellent source of :
Potassium, Vitamin A, Vitamin C

More info

This recipe is in the following categories: Vegetables | Soups | American

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