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Corn Potato Chowder

Ingredients
  Potatoes 2 Medium, peeled and diced
  Onion 1 Medium, thinly sliced separated into rings
  Chopped celery 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Canned whole kernel corn 17 Ounce (1 Can)
  Milk 1 1⁄2 Cup (24 tbs)
  Dried marjoram 1⁄4 Teaspoon, crushed
  Bacon slices 5 , crisp cooked and crumbled
  Butter/Margarine 2 Tablespoon
Directions

In saucepan combine potatoes, onion, celery, water, and salt.
Cover; cook till vegetables are tender, 15 to 20 minutes.
Stir in undrained corn, milk, marjoram, and dash pepper.
Heat through.
Serve in warmed soup bowls; top with crumbled bacon and a pat of butter or margarine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Corn
Cook Time: 
2 Minutes

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3.909375
Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1057 Calories from Fat 388

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 23.4 g116.9%

Trans Fat 0 g

Cholesterol 107 mg35.7%

Sodium 2353.8 mg98.1%

Total Carbohydrates 146 g48.7%

Dietary Fiber 24.1 g96.6%

Sugars 57.4 g

Protein 31 g62%

Vitamin A 29.5% Vitamin C 143.2%

Calcium 52.9% Iron 24.5%

*Based on a 2000 Calorie diet

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Corn Potato Chowder Recipe