Corn Chowder

Makes 4 Servings

1 Member Rating


4 bacon
1 onion, chopped
1 each celery, sliced
3 Tbsps flour
3 cups milk
1 can (13 3/4 oz.) chicken broth
1/2 tsp salt
1/4 tsp ground black pepper
1 pkg (10 oz.) frozen sweet corn, thawed
1 cup Minute® White Rice, uncooked
1 Tbsp parsley, chopped


  • Cook bacon in large saucepan on medium heat until lightly browned. Remove bacon and drain on paper towels; crumble and set aside.
  • Discard all but 1 tablespoon bacon drippings. Add onion and celery to saucepan; sauté until tender.
  • Stir in flour. Add milk, broth, salt, pepper and corn; cover. Bring to boil, stirring occasionally. Reduce heat to low; simmer 5 minutes.
  • Stir in rice, reserved bacon crumbles and parsley; cover. Remove from heat. Let stand 5 minutes before serving.