Emily's Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 pound bacon4 stalks celery, chopped1 large onion, diced2 (14.75 ounce) cans cream-style corn2 (15.25 ounce) cans whole kernel corn4 cups chicken broth 2 cups half and half4 large white potatoes, cubed (skin left on)1 cup of carrot strips1/3 cup all-purpose floursalt, pepper, and garlic powder to taste
1. Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned. Remove from grease.
2. add flour to bacon grease and stir until all the flour chunks are smooth. Basically make a roux!
3. Add bacon, onion, celery mix into roux. Add cream-style corn, kernel corn, and broth. Add carrots and potatoes. Cook for about 15 minutes.
4. Add Cream . Simmer for 30 minutes or until you are ready to eat. Add salt,pepper, and garlic powder to taste.
Makes approx. 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user OSKARSMOMMY.
2. add flour to bacon grease and stir until all the flour chunks are smooth. Basically make a roux!
3. Add bacon, onion, celery mix into roux. Add cream-style corn, kernel corn, and broth. Add carrots and potatoes. Cook for about 15 minutes.
4. Add Cream . Simmer for 30 minutes or until you are ready to eat. Add salt,pepper, and garlic powder to taste.
Makes approx. 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user OSKARSMOMMY.
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 14.7 g
- Cholesterol: 29.2 mg
- Sodium: 732.9 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 3.3 g
- Protein: 11.0 g