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Corn Chowder

fast.cook's picture
  Bacon slices 8
  Onion 1 Large, chopped
  Water 4 Cup (64 tbs)
  Diced peeled potatoes 4 Cup (64 tbs) (Thin-Skinned)
  Canned cream-style corn 2 Pound (2 Cans, 1 Pound Each)
  Milk/2 cups each milk and half-and-half 4 Cup (64 tbs)
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste

In a 5- to 6-quart pan, cook bacon over medium heat until crisp about 8 minutes.
Drain, crumble, and set aside; discard all but about 2 tablespoons of the drippings.
Add onion to drippings in pan and cook, stirring, until soft about 10 minutes.
Add water, potatoes, and corn.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes are tender when pierced about 15 minutes.
Stir in milk and season to taste with salt and pepper.
Heat chowder until steaming; stir in butter, if desired.
Ladle into deep bowls and sprinkle bacon over each portion.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1816 Calories from Fat 536

% Daily Value*

Total Fat 60 g93%

Saturated Fat 34.7 g173.5%

Trans Fat 0 g

Cholesterol 168.7 mg56.2%

Sodium 3718.6 mg154.9%

Total Carbohydrates 266 g88.6%

Dietary Fiber 20.3 g81.2%

Sugars 99.9 g

Protein 51 g102.9%

Vitamin A 33.6% Vitamin C 49.3%

Calcium 110.1% Iron 28.7%

*Based on a 2000 Calorie diet

Corn Chowder Recipe