Corn Chowder w/ Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp. olive oil1 pkg. turkey bacon, chopped3 medium white potatoes, diced1 c. onion, chopped1/2 c. celery, chopped1 small red bell pepper, chopped3 tbsp. flour2 bay leaves1 tbsp. Old Bay seasoningsalt and pepper1 pkg. (10 oz.) frozen yellow corn, thawed and drained1 can (15 oz.) chicken or vegetable broth1 quart 1 % milk1/4 c. chopped scallions
Heat a deep pot over medium to medium high heat. Add the oil and bacon. Cook for a couple of minutes and add the potatoes. Cover and cook 5 minutes, stirring frequently.
Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay and salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, chicken broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7-10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user POSALMON.
Add onion, celery, red bell pepper, and bay leaves. Season with Old Bay and salt and pepper. Cover and reduce heat a bit, cook a few minutes more, stirring occasionally.
Uncover and whisk in flour. Cook a minute more. Add corn, chicken broth, and milk. Bring soup to a boil, reduce heat, and simmer, 7-10 minutes, to thicken. Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user POSALMON.
Nutritional Info Amount Per Serving
- Calories: 297.6
- Total Fat: 13.1 g
- Cholesterol: 44.1 mg
- Sodium: 836.9 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.3 g
- Protein: 14.0 g
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