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30 Recipes Collection

Soup       

Number19

Corn Chowder

What you Need

Cutting Board and Carving Knife
Cooking Spoon
Stock Pot

6 slices bacon, cut into small strips

1 large onion, diced

1 pound (~4 large potatoes) russet potatoes, peeled or unpeeled, cubed

4 cups (32 fl oz) chicken broth

2 tablespoons flour

3 cups (~20 oz) frozen corn, thawed (or fresh)

½ cup milk

½ cup heavy cream

1 cup shredded cheddar of choice (~4 oz)

½ teaspoon salt

½ teaspoon black pepper

What to do

What to Do

Cook bacon pieces in a stock pot over medium heat until crispy; remove and set aside; remove all but 1 tablespoon of bacon fat from stock pot.
Put onion in the same pot; sauté until tender, ~6 minutes.
Add potatoes and broth; bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, ~15 minutes.
In a small bowl, combine milk and flour; stir into the stock pot.
Add corn, cheese, milk, cream, salt, pepper and bacon (reserve some bacon for garnish, if you wish); return heat to medium and bring chowder to a boil; cook until cheese is melted, ~3 minutes.
Halve it, double it, triple it….just do the math!

Nutrition

Nutrition Facts: Servings: 12; Amount per serving: Calories 259; Total fat 10g 15%; Saturated fatg 0%; Cholesterol 15mg 5%; Sodium 150mg 6%; Carbohydrates 34.8g 12%; Fiber 2.6g 19%; Sugars 1.5g 3%; Protein 8.7g 17%; Based on DV of 2000 calories per day
Great with a side salad!
great with a side salad!
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