Corn Chowder with Bacon, Leeks and Potatoes Recipe

This corn chowder makes a hearty meal with leeks and chunks of potatoes. Perfect on a cold Winter's night with some crusty bread.

Corn Chowder with Bacon, Leeks and Potatoes

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

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.
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.
Mix 1 tablespoon water and flour in small bowl. Add corn and flour mixture to stockpot; cook, stirring occasionally, for about 10 minutes.
Place about 3 cups soup in blender; cover. Carefully blend until smooth. Return blended soup to stockpot; stir.

Makes 4 servings.

Estimated Times
Preparation Time: 20 mins
Cooking Time: 35 mins

Nutritional Information Per Serving (1/4 of recipe): Calories: 550 Calories from Fat: 150 Total Fat: 17 g Saturated Fat: 10 g Cholesterol: 65 mg Sodium: 1440 mg Carbohydrates: 76 g Dietary Fiber: 8 g Sugars: 31 g Protein: 21 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.