Corn Chowder (Homemade)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup (8 fl oz) Chicken Broth 2 cup Half and Half Cream 4 can (12 oz) yields Yellow Sweet Corn, Canned 6 serving bacon, hormel black label bacon lower sodium 2 pcs 1 cup, chopped Onions, raw 1 cup slices Carrots, cooked 1 cup, diced Celery, cooked 4 medium (2-1/4" to 3-1/4" dia.) Potato, raw
How to Make Corn Chowder:
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, 4 cans corn kernels (drain all, but 1 can) 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour broth into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Serving Size: 8
Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
Add sliced potatoes, 4 cans corn kernels (drain all, but 1 can) 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour broth into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 317.9
- Total Fat: 13.4 g
- Cholesterol: 36.7 mg
- Sodium: 708.4 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 5.9 g
- Protein: 10.7 g
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