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Corn and Bacon Chowder

Corn is still in season in early September when the kids go back to school, but even made with frozen corn, this is an easy, satisfying lunch is not just for kids. A spoonful of flour makes a thick, restaurant-style chowder but you can leave it out. Welcome to! Sign in or Join Now!
1 Servings -
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Servings:1  | Calories:348 | Total Fat:4g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 1g
5 %
Total Carb 61g
20 %
Fiber 9g
36 %
Sugars 23g
Cholesterol 0mg
0 %
Sodium 1757mg
73 %
Protein 19g
37 %
57% Onion
26% Chicken stock
16% Flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 slices bacon, diced Kernels cut from 2 ears of corn (or 1 10-ounce box frozen corn)
1 small onion, chopped 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
2 tablespoons flour (optional) 1/2 cup half-and-half or whole milk
2 1/2 cups chicken stock

Directions : View recipe directions on
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