Corn Chowder (Homemade)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Corn Chowder (Homemade) calories by ingredient
Introduction
Corn Chowder Recipe By Natasha's Kitchen Corn Chowder Recipe By Natasha's KitchenNumber 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
Directions
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