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This corn chowder was my great-grandmother’s recipe. It is very good to eat on a cold winter’s day.
Ingredients
- ½ pound bacon
- 2 small onion, diced
- 2 stalks celery, chopped
- 1 (15.25 ounce) can whole kernel corn
- 1 (14.75 ounce) can cream-style corn
- 4 cups chicken broth
- 2 tablespoons margarine
- 2 cups milk
- 6 small potatoes, cubed
- 2 carrots, chopped
- 2 tablespoons all-purpose flour
- salt and ground black pepper to taste
Directions
Step 1
Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost done. Add onion and celery; saut? until vegetables are lightly browned. Transfer mixture to a large soup pot.
Step 2
Stir in kernel corn, cream-style corn, broth, and margarine. Add potatoes and carrots. Bring to a boil. Reduce heat and simmer for about 15 minutes.
Step 3
Meanwhile, mix together flour and a little water in a small bowl to form a paste.
Step 4
Stir flour paste into soup. Simmer for 30 minutes more or until you are ready to eat. Season with salt and pepper.
Tips:
You may want to add more flour paste, depending on how thick you like your chowder.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 323 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat4g | 20% |
| Cholesterol28mg | 9% |
| Sodium966mg | 42% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber4g | 15% |
| Total Sugars8g | |
| Protein15g | |
| Vitamin C14mg | 70% |
| Calcium90mg | 7% |
| Iron2mg | 10% |
| Potassium869mg | 18% |
*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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