Creamy Parmesan Corn Chowder
This Creamy Parmesan Corn Chowder is sure to delight and tantalize your tastebuds! Made with roasted red bell peppers, parmesan cheese, and bacon!
Servings 6
Calories 308kcal
Ingredients
- 3 slices bacon cut into small pieces
- 1 cup onion chopped
- 1/4 cup all-purpose flour
- 32 oz low-sodium chicken stock 1 carton - or vegetable stock
- 1 large russet potatoes or two small - peeled and diced
- 15 oz sweet corn 1 can
- 15 oz cream style corn 1 can
- 1 cup milk
- 1/2 cup red bell pepper chopped and roasted
- 1 tsp dried basil
- 1/2 cup Parmesan cheese shredded
- salt and pepper to taste
- Toppings: sliced scallions, shredded Parmesan cheese, crumbled bacon
Instructions
- Brown bacon in a large pot over medium heat.
- Remove bacon with a slotted spoon, set aside. Drain all but 2 tablespoons of grease from pot.
- Add onion and cook over low heat, stirring occasionally, for 10 minutes or until onion is soft and lightly browned.
- Stir in flour and cook for 2 minutes, stirring frequently. Add stock and potato and bring mixture to a boil.
- Simmer for 15 minutes or until potatoes are nice and tender.
- Add both cans of corn, milk, roasted bell pepper and basil. Continue cooking for 10 minutes more over medium heat until soup is slightly thick and corn is tender.
- Stir in cheese and cook until melted.
- Season with salt and pepper.
- Ladle into bowls and top with scallions, shredded Parmesan cheese, and crumbled bacon if desired.
Notes
This recipe can easily be made vegan. Skip the bacon and saute the onions in oil, use vegetable stock instead of chicken stock and you're good to go!
Nutrition
Calories: 308kcal | Carbohydrates: 46g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 475mg | Potassium: 676mg | Fiber: 4g | Sugar: 10g | Vitamin A: 759IU | Vitamin C: 27mg | Calcium: 168mg | Iron: 2mg