Publisher Photo
Publisher Photo
From Lansing, Michigan, Lee Deneau writes, “Nothing warms my body and brings back memories of home like a bowl of corn chowder. My mother's recipe was much more time consuming than mine, but I like this one just as well.” With lots of corn, bacon and potatoes, the soothing soup will fill you up on chilly days.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/2 cup chopped onion
  • 1 can (15 ounces) whole potatoes, drained and diced
  • 2 cups milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

In a large saucepan, cook the bacon and onion until bacon is almost crisp; drain. Add potatoes; saute for 2-3 minutes. Stir in the milk, corn, garlic salt and pepper. Simmer, uncovered, until heated through. Yield: 4-6 servings.
Originally published as Corny Potato Chowder in Quick Cooking September/October 2005, p60

Nutritional Facts

1-2/3 cups: 161 calories, 5g fat (3g saturated fat), 15mg cholesterol, 611mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 6g protein.

  • 4 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/2 cup chopped onion
  • 1 can (15 ounces) whole potatoes, drained and diced
  • 2 cups milk
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  1. In a large saucepan, cook the bacon and onion until bacon is almost crisp; drain. Add potatoes; saute for 2-3 minutes. Stir in the milk, corn, garlic salt and pepper. Simmer, uncovered, until heated through. Yield: 4-6 servings.
Originally published as Corny Potato Chowder in Quick Cooking September/October 2005, p60

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