Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 342
  • Fat:
  • 22 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 1083 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 3 g
  • Protein:
  • 8 g

Bacon Corn Chowder

I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals. It serves the two of us generously. If there's some left over, I freeze it for another time. -Joan Baskin, Black Creek, British Columbia

SERVINGS

4

CATEGORY

Soup

METHOD

Other stovetop

PREP

20 min.

COOK

25 min.

TOTAL

45 min.

INGREDIENTS

  • 6 bacon strips, diced
  • 3/4 cup diced celery
  • 1 small onion, diced
  • 1 cup diced uncooked potato
  • 1 cup water
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup milk
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

DIRECTIONS

In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers. Yield: 4 servings.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008