Recipe Details
Ingredients
-
½poundbacon
-
2small onion, diced
-
2stalkscelery, chopped
-
1(15.25 ounce) canwhole kernel corn
-
1(14.75 ounce) cancream-style corn
-
4cupschicken broth
-
2tablespoonsmargarine
-
2cupsmilk
-
6smallpotatoes, cubed
-
2carrots, chopped
-
2tablespoonsall-purpose flour
-
salt and ground black pepper to taste
Cooking Directions
-
Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost done. Add onion and celery; sauté until vegetables are lightly browned. Transfer mixture to a large soup pot.
-
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.
-
Meanwhile, mix together flour and a little water in a small bowl to form a paste.
-
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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories323 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 4g |
20% |
| Cholesterol 28mg |
9% |
| Sodium 966mg |
42% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 4g |
15% |
| Total Sugars 8g |
|
| Protein 15g |
29% |
| Vitamin C 14mg |
15% |
| Calcium 90mg |
7% |
| Iron 2mg |
10% |
| Potassium 869mg |
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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
