Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1-16oz can of cream style corn1 cup of frozen corn kernels1 medium onion chopped1 cup celery chopped2tbs butter (unsalted)1tbs olive oil250 grs (little over half a pound)red potatoes1-16oz can evaporated milk4cups chicken broth1-1/2 tbs cayenne pepper or red pepper flakes1bsp black pepper
On large pot melt the butter and the olive oil. Add the chopped onion and celery and cook on low heat until they are soft. meanwhile peel and cube the potatoes. Add potatoes and broth to the onion and celery and cook covered until potatoes are soft (about 20 min.)smash potatoes leaving them lumpy then add the frozen and the canned corn, and the milk. Let it boil on low heat for 5 min. Season the soup with the black pepper and the cayenne pepper. Crisp the bacon strips and chop thinly. decorate each bowl with some sprinkled bacon
if the soup is too thick for your taste you can always thin it up with a little more broth or water.
Number of Servings: 8
Recipe submitted by SparkPeople user AZUCARMORENO.
if the soup is too thick for your taste you can always thin it up with a little more broth or water.
Number of Servings: 8
Recipe submitted by SparkPeople user AZUCARMORENO.
Nutritional Info Amount Per Serving
- Calories: 242.5
- Total Fat: 8.0 g
- Cholesterol: 12.1 mg
- Sodium: 1,024.8 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 3.5 g
- Protein: 10.0 g
Member Reviews