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Creamy Corn Chowder With Light Cream

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  Bacon slices 5
  Butter 1 Tablespoon
  Onion 1 Medium, sliced
  Cooked corn 2 Cup (32 tbs) (Fresh, Cut Off Cobs)
  Diced cooked potatoes 1 Cup (16 tbs)
  Cream of celery soup 1 Can (10 oz)
  Milk 1 Cup (16 tbs)
  Light cream 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash

Cook bacon until crisp.
Lift out of pan, drain, cool and crumble.
Drain all but 1 tbsp.drippings from pan.
Add 1 tbsp.butter and heat.
Add onion and corn and cook gently until very lightly browned.
Add potatoes, soup, milk, cream, salt and pepper and bring to a boil.
Cover and simmer 2 minutes.
Pour into serving bowls, sprinkle with bacon and top with a small piece of butter.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2269 Calories from Fat 1051

% Daily Value*

Total Fat 120 g184.8%

Saturated Fat 62.8 g314.1%

Trans Fat 0 g

Cholesterol 329.9 mg110%

Sodium 4783.3 mg199.3%

Total Carbohydrates 263 g87.6%

Dietary Fiber 33.6 g134.3%

Sugars 25.2 g

Protein 48 g96.9%

Vitamin A 87.5% Vitamin C 41.3%

Calcium 61.6% Iron 89.6%

*Based on a 2000 Calorie diet

Creamy Corn Chowder With Light Cream Recipe