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Corn and Potato Chowder Recipe

Recipe by: 106a802496d678ba

"Rich, creamy soup, great with sandwiches on homemade bread or all by itself."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook40 m
  • Ready In55 m
  • 1Render bacon in a skillet and set aside.
  • 2In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
  • 3Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.
Ingredients
  • 5 servings
  • 579 cals
  • 6 slices bacon, cut into 1 inch pieces
  • 1 onion, chopped
  • 4 stalks celery, sliced thin
  • 2 potatoes, peeled and diced
  • 2 1/2 (15 ounce) cans whole kernel corn
  • 3 quarts water
  • 2 cups non-dairy creamer
  • 2 teaspoons onion powder
  • 1 teaspoon chicken bouillon powder
  • 7 tablespoons all-purpose flour
  • 1 cup water
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    579
    29%
  • Fat:
    27
    42%
  • Carbs:
    77.7
    25%
  • Protein:
    14
    28%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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