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Iowa Corn Chowder

Chef.at.Home's picture
Ingredients
  Bacon slices 4 , chopped
  Onion 1 Large, chopped
  Potatoes 3 Medium, pared and diced
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
  Paprika 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Iowa Corn Chowder Recipe