Iowa Corn Chowder
|Bacon slices||4 , chopped|
|Onion||1 Large, chopped|
|Potatoes||3 Medium, pared and diced|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned whole kernel corn||2 Pound (2 Cans 1 Pound Each)|
|Evaporated milk||16 Ounce (1 Tall Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
1. Cook bacon until crisp in a large, heavy saucepan or Dutch oven. Add onion, saute until soft.
2. Add potatoes, 2 cups of the water, salt and pepper; cover. Simmer 15 minutes, or until potatoes are tender. Remove mixture from heat.
3. Stir in corn with can liquid and evaporated milk. Blend flour with remaining 1/2 cup water; stir into chowder.
4. Cook, stirring constantly, over medium heat until chowder thickens and bubbles 3 minutes. Ladle into soup bowls. Sprinkle each with paprika.
Serving size: Complete recipe
Calories 1726 Calories from Fat 406
% Daily Value*
Total Fat 46 g71.1%
Saturated Fat 22.3 g111.7%
Trans Fat 0 g
Cholesterol 138.4 mg46.1%
Sodium 2675.7 mg111.5%
Total Carbohydrates 275 g91.8%
Dietary Fiber 40.3 g161.3%
Sugars 114 g
Protein 65 g129.6%
Vitamin A 47.8% Vitamin C 226.2%
Calcium 132.8% Iron 42.3%
*Based on a 2000 Calorie diet