Hearty Potato Celery Corn Chowder

sangita's picture

Jul. 25, 2013

A chowder is much like a thick soup or stew prepared using a cream or milk base that contributes to its texture and richness. Truly this is nothing but a comfort food for the soul.


Low fat bacon pieces 1/2 Cup (8 tbs)
Olive oil 1 Teaspoon
White onion 1 , chopped finely
White potatoes 4 , cut into chunks
Celery and leaves 1/2 Cup (8 tbs) , chopped
Low sodium cream style corn 1 Can (10 oz)
Low fat evaporated milk 1 Can (10 oz)
Water 2 Cup (32 tbs)
Salt & white pepper To Taste
Tobasco sauce To Taste
Chopped parsley and thyme 1 Tablespoon



1. In a large stock pot, heat the oil and cook the bacon pieces. Once the bacon starts to fry and becomes crispy, remove the pieces leaving the grease behind.

2. To this, add the onions and stir fry for a few minutes till the onions become translucent.

3. Add the water and potatoes and boil for 5-10 minutes.

4. Reduce heat to simmer, add the creamed corn, evaporated milk, celery and the bacon that was set aside. Let simmer for 10 minutes.

5. Season to taste. Top with parsley and thyme.


6. Serve hot with crackers, toast or herb garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 194Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 188 mg7.83%

Total Carbohydrates 36 g12%

Dietary Fiber 3 g12%

Sugars 10 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet