Soups & Salads

Corn Chowder with Bacon, Leeks and Potatoes

Level

Easy

Prep

20 minutes

Cook

35 minutes

Servings

4 servings

This Corn Chowder with Bacon, Leeks and Potatoes makes a hearty meal and is perfect on a cold winter's night.

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

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

MAKE IT

Step 1

Place bacon and oil in stockpot. Cook over medium heat, stirring frequently, for 2 to 4 minutes or until bacon is crisp. Add leeks and wine; cook, stirring occasionally, for 4 to 6 minutes or until leeks are tender.

Step 2

Add potatoes, evaporated milk, 2 cups water, bouillon and pepper; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 15 to 18 minutes or until potatoes are tender.

Step 3

Mix 1 tablespoon water and flour in small bowl. Add corn and flour mixture to stockpot; cook, stirring occasionally, for about 10 minutes.

Step 4

Place about 3 cups soup in blender; cover. Carefully blend until smooth. Return blended soup to stockpot; stir.

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