Fresh Corn Chowder

Fresh Corn Chowder with Feta and Roasted Tomatoes
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


3ounces bacon, diced
1 shallot, diced
1 small onion, chopped
2 Yukon Gold potatoes, peeled and chopped
Fresh sweet corn cut from 4 ears (about 3 cups)
2tablespoons flour
6cups 2 percent reduced-fat milk
2ounces feta cheese
1/2teaspoon salt
Freshly ground black pepper
1cup roasted tomatoes


  1. Place bacon, shallot and onion in a large saucepan or Dutch oven. Cook over medium heat 10 minutes or until bacon is crispy. Add potatoes and corn; stir. Add flour and stir well. Cook 5 minutes. Add milk. Turn heat to low and simmer 20 to 30 minutes, until potatoes are tender. To finish, add feta, salt and pepper and top with roasted tomatoes.

Cutting Corn

Tip: To cut corn from the cob, place one end in a bowl and use a sharp chef’s knife to cut kernels off. To “milk,” use the flat side of the blade to scrape the cob.

Nutritional Info *per serving

  • Calories 380
  • Fat 15g
  • Cholesterol 40mg
  • Sodium 580mg
  • Carbohydrate 49g
  • Fiber 5g
  • Protein 26g
  • Trans Fat 15g