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