Potato Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Bacon, Center Cut, 1/4 inch pieces (6 slices)Red Potatoes, Diced (1300 grams)Chicken Broth (1 box/4 cups)Dried Thyme (1T)Dried Minced Onion (1/4 cup)Sweet Corn (2 1/2 cups)Sharp White Cheddar Cheese Slices (8 slices)Whipping Cream (1/2 cup)SaltPepper
Heat soup pot over medium-high heat, crisp the bacon pieces and remove from the pan, drain on a paper towel. Add the diced potatoes to the bacon fat remaining in the pan, along with the minced onion and thyme. Stir in a pinch of salt and add the 4 cups of chicken broth. Cover and reduce the heat to medium/medium low. Once the potatoes are tender, after about 25-30 minutes, add the corn and simmer for another 5-10 minutes. Break the cheddar cheese slices into small pieces and stir into the soup until melted. Finish by stirring in the cream and bacon. Add salt and pepper to taste.
Serving Size: 4-8 servings, calories listed are based on 6
Number of Servings: 6
Recipe submitted by SparkPeople user AMINBO.
Serving Size: 4-8 servings, calories listed are based on 6
Number of Servings: 6
Recipe submitted by SparkPeople user AMINBO.
Nutritional Info Amount Per Serving
- Calories: 426.4
- Total Fat: 19.4 g
- Cholesterol: 58.8 mg
- Sodium: 1,188.3 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 5.9 g
- Protein: 16.2 g
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