Cheddar Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 strips of bacon1 medium onion4 medium potatoes (Yukon Gold are perfect)2 c. chicken broth2 c. fresh or frozen corn2 c. whole milk2 T all-purpose flour1 c. grated cheddar cheese
Chop bacon into small pieces, about 1/2". In soup pot, over low heat, cook the bacon well, rendering out as much fat as possible. You should have about 3 T. Remove bacon and drain. While bacon renders, finely dice the onion. Once the bacon is removed, add the onion to the same pan. Still over low heat, cook the onion for about 5 minutes, until very tender. While onions cook, dice the potatoes. When the onions are cooked add the potatoes, stirring to coat in melted fat. Add chicken broth. Raise heat to medium, and cook until potatoes are tender (maybe 10-15 minutes). Add corn and milk. When it boils, reduce heat to a simmer. In separate sealed container, mix flour with 2 T. water and 2 ice cubes. Shake vigorously until completely incorporated. Remove ice cubes and add to soup, stirring to incorporate. When slightly thickened, add cheese. Stir to incorporate completely. Add salt and pepper to taste. Serve with crumbled bacon on top as garnish.
Serving Size: makes 8 1 c. servings
Number of Servings: 8
Recipe submitted by SparkPeople user GIUGLIA.
Serving Size: makes 8 1 c. servings
Number of Servings: 8
Recipe submitted by SparkPeople user GIUGLIA.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 8.2 g
- Cholesterol: 22.4 mg
- Sodium: 397.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 3.7 g
- Protein: 10.0 g
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