BLT Corn Chowder
Submitted by Josee
BLT corn chowder puts bacon, lettuce, and tomato into a creamy potato and corn soup. Made with skim milk and Canadian bacon, it’s lighter than it looks and ready in 35 minutes.
YIELD
8 1/2 cupsPREP
15 minCOOK
20 minREADY
35 minTake everything you love about a BLT sandwich and stir it into a bowl of creamy corn chowder. That’s this soup.
Canadian bacon gets crisped up first, then simmers with chunky potatoes, sweet corn, and onions in a milk-thickened broth. Right at the end, shredded romaine and chopped ripe tomatoes go in just long enough to wilt and warm through.
The lettuce adds a surprising freshness that cuts through the richness, and the tomatoes burst with each spoonful. It’s comfort food that comes together in about half an hour.
Kitchen Tips
- Use fresh summer corn cut from the cob when it’s in season for the sweetest flavor
- Add the lettuce and tomatoes at the very end so they keep their texture and color
- Canadian bacon keeps this lighter than regular bacon, but swap in thick-cut if you want more smoky punch
- Ladle over crusty bread or serve with a grilled cheese for the full comfort experience
Ingredients
Directions
Cook bacon in a large, preferably non-stick saucepan over medium-high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
Add 3 cups of the milk, the potatoes, onion, salt and pepper.
Bring to a boil, cover, reduce heat and simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
While potatoes cook, whisk ½ cup of the remaining milk with the flour until blended.
Stir milk mixture into soup along with the remaining ½ cup of milk and the corn.
Bring to a boil, reduce heat and simmer 2 to 3 minutes, until slightly thickened.
Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.
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