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Cheryl Wixson
Made without processed canned corn, this delicious chowder is creamy, filling and low fat.


  • 2 slices of bacon
  • 2 cups diced onions
  • 2 cups peeled and diced potatoes about 1 pound
  • 2 cups vegetable or chicken stock
  • 1 bay leaf
  • 4 cups frozen corn kernels
  • ½ cup heavy cream
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon fresh pepper
  • 1 teaspoon Sea salt


  • Cut the bacon into small pieces and cook in a heavy soup pot until the fat has been rendered. Remove the cooked pieces.
  • Stir in the diced onions and cook until they start to soften.
  • Dice the potatoes into even pieces. Add the diced potatoes to the pot, stir and sauté for a minute or so.
  • Add the stock, bay leaf and frozen corn kernels. Bring the mixture to a simmer, cover, and cook until the potatoes are tender. Remove the bay leaf and allow to cool slightly.
  • Chop the cook bacon pieces and parsley. Set aside.
  • Remove about 3 cups of the soup mixture and puree in the blender.
  • Return the pureed chowder to the pot.
  • Add the ½ cup heavy cream to the chowder base and gently heat the mixture to a simmer. Add the chopped fresh parsley, chopped bacon bits, sea salt and pepper. Taste and correct seasonings. Refrigerate for at least 24 hours before serving.
  • Ladle into heated bowls and enjoy.
  • To reheat: warm gently in a heavy soup pot, stirring frequently, until it just starts to simmer.


Yield: 9 servings each about 1 cup
Nutritional analysis per serving: 166 calories, 4 grams protein, 6 grams fat, 26 grams carbohydrates, 346 mg. sodium, 3 grams fiber