Low Sodium Bacon Corn Chowder
Savor the comforting warmth of **Low Sodium Bacon Corn Chowder**, a hearty and flavorful dish that’s perfect for any season. This recipe strikes the ideal balance between indulgence and health-conscious cooking, featuring crispy low-sodium bacon, tender potatoes, and sweet bursts of corn in a creamy, savory broth. Enhanced with aromatic garlic, onions, celery, and a hint of dried thyme, this chowder brings depth without overwhelming saltiness. Effortlessly crafted in under an hour, it’s a crowd-pleasing option that’s both quick to prepare and packed with wholesome ingredients. Serve it hot, topped with fresh parsley, for a vibrant finish that will have your family asking for seconds. Perfect for those seeking **low-sodium soup recipes**, this dish offers a guilt-free way to enjoy the comforting richness of bacon corn chowder.
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Recipe Information
Ingredients
- 4 slices low-sodium bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 celery stalks
- 3 garlic cloves
- 3 tablespoons all-purpose flour
- 3 medium potatoes
- 4 cups low-sodium chicken broth
- 2 cups milk
- 3 cups frozen corn kernels
- 0.5 teaspoons ground black pepper
- 1 teaspoon dried thyme
- 0.25 cup chopped fresh parsley
Instructions
Chop the low-sodium bacon into small pieces.
In a large pot over medium heat, cook the bacon until crispy, about 8-10 minutes. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add unsalted butter to the pot. Once melted, add the chopped onion and celery, and sauté until the vegetables become soft, about 5 minutes.
Mince the garlic cloves and add them to the pot, cooking for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to coat, cooking for about 1 minute to remove the raw flour taste.
Peel and dice the potatoes, then add them to the pot along with the low-sodium chicken broth.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, about 15-20 minutes.
Stir in the milk, corn, and cooked bacon pieces. Add ground black pepper and dried thyme.
Cook for another 10 minutes, stirring occasionally, until the chowder is heated through and slightly thickened.
Taste for seasoning and adjust if necessary. Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 79.2 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 893 mg | 69% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6568 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
