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A rich chowder thickened with canned potato and mushroom soups.
Ingredients
- 2 ½ pounds potatoes, peeled and cubed
- 1 pound sliced bacon
- 2 (10.75 ounce) cans condensed cream of potato soup
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (10 ounce) can canned whole kernel corn
- 2 cups whole milk, or as needed
- ¼ teaspoon curry powder, optional
- 1 pinch salt and black pepper to taste
Directions
Step 1
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
Step 2
Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
Step 3
Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 263 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat4g | 18% |
| Cholesterol20mg | 7% |
| Sodium1030mg | 45% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber3g | 12% |
| Total Sugars4g | |
| Protein10g | |
| Vitamin C19mg | 94% |
| Calcium66mg | 5% |
| Iron2mg | 10% |
| Potassium590mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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