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Corn Chowder

Meat.World's picture
Ingredients
  Bacon slices 5
  Onion 1 Medium, thinly sliced and separated into rings
  Potatoes 2 Medium, peeled and diced
  Water 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Cream style corn 17 Ounce (1 Can)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Margarine/Butter 1 Teaspoon
Directions

In saucepan cook bacon till crisp.
Drain bacon, reserving 3 tablespoons drippings.
Crumble bacon and set aside.
In same saucepan cook onion in reserved drippings till lightly browned.
Add diced potatoes and water; cook over medium heat till potatoes are tender, 10 to 15 minutes.
Stir in milk, cream-style corn, salt, and pepper; cook till heated through.
Pour chowder into warmed soup bowls; top each serving with crumbled bacon and a pat of margarine or butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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4.183335
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 52

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 13.4 mg4.5%

Sodium 923.9 mg38.5%

Total Carbohydrates 42 g14.1%

Dietary Fiber 3.6 g14.6%

Sugars 14 g

Protein 7 g14.8%

Vitamin A 3.3% Vitamin C 36.2%

Calcium 15% Iron 4.6%

*Based on a 2000 Calorie diet

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Corn Chowder Recipe