I got this corn chowder soup recipe from my husband’s grandmother. She used to make it for him when he was a child, and when we got married, she passed the recipe on to me.
Ingredients
- ½ cup diced bacon
- 4 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups cream-style corn
- 2 cups water
- 2 teaspoons salt
- ground black pepper to taste
- 2 cups half-and-half
Directions
Step 1
Gather all ingredients.
Step 2
Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.
Step 3
Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer, stirring frequently, until potatoes are tender, about 20 minutes.
Step 4
Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder.
Step 5
Serve immediately.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 255 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat5g | 25% |
Cholesterol26mg | 9% |
Sodium972mg | 42% |
Total Carbohydrate40g | 15% |
Dietary Fiber4g | 14% |
Total Sugars5g | |
Protein7g | |
Vitamin C27mg | 135% |
Calcium85mg | 7% |
Iron1mg | 8% |
Potassium699mg | 15% |
*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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