Recipe courtesy of Nancy Fuller
Episode: B-I-N-G-O
Save Recipe Print
Total:
1 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.

Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Corn Chowder

Recipe courtesy of Tyler Florence

Sweet Potato and Corn Chowder

Recipe courtesy of Geoffrey Zakarian

Corn Chowder

Corn Chowder

Recipe courtesy of Food Network

Shrimp and Corn Chowder

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories