Corn Chowder with Bacon Recipe

Corn Chowder with Bacon Recipe

40-minute recipe Serves 8
A hearty autumn soup made with butternut squash, leeks, and sprinkled with bacon, this corn chowder recipe is filling enough as a meal on its own – and ready in under an hour. We'll meet you in the kitchen!
40-minute recipe Serves 8


Prep: 10 mins | Cook: 30 mins
  • 1

    Heat a pot over medium-high. Add bacon. Cook until crisp, about 5 minutes. Transfer bacon to a plate.

  • 2

    Add corn, squash, leek and celery to fat in pot. Reduce heat to medium. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.

  • 3

    Add water. Bring to boil, then reduce heat to medium-low. Cook 10 minutes. Remove 2 cups soup mixture and set aside.

  • 4

    Stir side dish and stock concentrate into pot. Cook, covered, until rice is tender, about 7 minutes.

  • 5

    Meanwhile, process reserved 2 cups soup mixture in a blender until smooth. Stir into pot until heated through.

  • 6

    Finely chop bacon. Sprinkle over chowder.

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