Corn and Rice Chowder

Bacon is the flavor boost in this different but delicious corn chowder.   The second time I made this I used cooked rice I had leftover and frozen…even quicker!  I used plain corn and some diced garden red and green peppers I had in the freezer.
I could envision using browned chopped ham instead of bacon, and perhaps adding a little American cheese for a different soup, perhaps with some cumin instead of thyme.  I found this recipe in a March, 1993 Pillsbury booklet Pasta, Rice and Beans.
We enjoyed this with Date Muffins and a chopped salad.

Corn and Rice Chowder
  4        Slices  Bacon -- cut up
     ½    Cup  Onion -- chopped
     ½    Cup  Celery -- sliced
  3        Tablespoons  Flour
  3        Cups  Milk
  2        Cups  Corn With Red and Green Peppers -- canned or frozen (thawed slightly)
     ½    Cup  Rice – uncooked (or 1 ½ cups cooked)
            Salt and Pepper -- to taste
     ¼    Teaspoon  Dried Thyme
Cook bacon until crisp; remove bacon and drain on paper towels. Reserve on tablespoon drippings in pan; add onion and celery and cook until crisp-tender.
Stir in flour; cook until bubbly.  Gradually stir in milk; cook until mixture boils and thickens, stirring constantly.  Add vegetables, rice, and seasonings.
Bring to a boil, reduce heat; cover and simmer 20-30 minutes until rice is tender.  Crumble bacon and stir into chowder; heat thoroughly.
**If using already cooked rice, simmer 7-10 minutes until heated thoroughly.

  4 servings      "1 Quart"


  1. This looks easy and delicious, plus all those healthy vegetables! Thanks for your blog - so interesting and I love the recipes.

  2. O my goodness. I had most of the ingredients for this chowder in the house, half an onion, a couple of sorry sticks of celery, half a pepper, etc. No bacon, but did have a small ham steak and some leftover cooked rice. This is so good! I am really trying to use up what I have in the house, and this recipe was perfect today. I have lunches for the rest of the week with what I already had. We like things in the spicy side here in AZ so I added extra black pepper and a few dots of sriracha sauce, along with a cup of sharp cheddar shredded cheese. I am bringing some of this over to my daughter who is recovering from surgery for her lunch today.Thank you so much for the recipe! Kate


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