Soup, Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp neutral oil4 slices bacon diced or 1 cup ham diced1 med onion diced1 cup celery diced3 tbs flour1 cup chicken broth1/8 tsp thymedash rosemarydash dry mustard1/4 tsp pepper1 cup milk (1%)1 can (370 ml) 2% evapourated milk2 14 oz can creamed corn
heat dutch oven or stock pot on stove with oil med heat, when shimmering add bacon cook for 2 minutes add onion cook an additional 3-5 min until bacon cooked and onions translucent stirring occasionaly. add celery cook an additional 2 min. stir in flour cook 1 minute turn up heat to med high whisk in chicken broth slowly, add spices then whisk in evap milk slowly, then whisk in milk. stirring constantly over med high heat until thickened and smooth. thickened means it will coat the back of the spoon. add creamed corn and stir til heated through. no need to add salt enough in bacon and corn to season soup
Serving Size: 5 2 cup servings
Serving Size: 5 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 319.8
- Total Fat: 7.5 g
- Cholesterol: 14.3 mg
- Sodium: 1,033.1 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 3.1 g
- Protein: 15.1 g
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