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Bacon Vegetable Chowder

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  Potatoes 8 Medium, peeled and cut into 1/2 inch cubes
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Bacon slices 1⁄2 Pound, cut into 2 inch lengths (8 Pieces)
  Onions 2 Large, finely chopped
  Canned lima beans 1 Pound (1 Can)
  Canned cream style corn 1 Pound (1 Can)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Butter/Margarine 1⁄8 Pound (4 Tablespoon)
  Salt To Taste
  Pepper To Taste

Place potatoes in a large kettle; barely cover with water and cover; simmer 6 minutes or until potatoes are tender.
While potatoes are cooking, fry bacon until half cooked.
Add onions and continue cooking until onions are soft and bacon is browned.
Pour liquid off potatoes; reserve.
Drain limas and add liquid to potato water, adding enough additional water to make 2 cups.
Return liquid to potatoes along with onions and bacon, limas, corn, tomato soup, butter, salt and pepper to taste.
Stirring occasionally, cook over low heat for 10 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2876 Calories from Fat 692

% Daily Value*

Total Fat 80 g122.5%

Saturated Fat 40 g200.2%

Trans Fat 0 g

Cholesterol 181.9 mg60.6%

Sodium 5253.4 mg218.9%

Total Carbohydrates 497 g165.8%

Dietary Fiber 63.1 g252.2%

Sugars 79.6 g

Protein 78 g155.5%

Vitamin A 55.9% Vitamin C 586.2%

Calcium 33.7% Iron 80.9%

*Based on a 2000 Calorie diet


Bacon Vegetable Chowder Recipe