Corn Chowder w/ Bacon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 259.4
- Total Fat: 10.1 g
- Cholesterol: 13.1 mg
- Sodium: 497.9 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.7 g
- Protein: 12.6 g
View full nutritional breakdown of Corn Chowder w/ Bacon calories by ingredient
Introduction
We received this recipe from a friend. It's so nice to have a hot bowl of soup on a cold night! We received this recipe from a friend. It's so nice to have a hot bowl of soup on a cold night!Number of Servings: 4
Ingredients
-
3 c. frozen corn, whole kernel
1/2 c. chopped, medium onion
1/2 c. chopped sweet red pepper
1 tbsp. cooking oil
1 14-oz can chicken broth
1 c. cubed, peeled medium potato
4 tsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1-1/2 c. milk
3 slices bacon, crisp-cooked, drained, and crumbled
2 tbsp. snipped, fresh parsley (optional)
Directions
In a large saucepan, heat oil until hot and cook onion and sweet red pepper until tender but not browned. Stir in chicken broth and the potato. Bring to boiling, reduce heat. Simmer, covered, for 10 minutes. Stir in corn. Cook, covered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture, then add the mixture into the corn mixture in the saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add crumbled bacon; heat through.
Serve and enjoy! Yields about 4 large bowls of soup.
Number of Servings: 4
Recipe submitted by SparkPeople user WEIGH2GO2.
In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture, then add the mixture into the corn mixture in the saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add crumbled bacon; heat through.
Serve and enjoy! Yields about 4 large bowls of soup.
Number of Servings: 4
Recipe submitted by SparkPeople user WEIGH2GO2.