Corn and Potato Chowder recipe

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Ingredients

6 slices bacon, cut into 1 inch pieces
1 onion, chopped
4 stalks celery, sliced thin
2 potatoes, peeled and diced
2 ½ (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 Info

579 calories
carbohydrate: 77.7 g
cholesterol: 23.1 mg
fat: 27 g
fiber: 7 g
protein: 14 g
saturatedFat: 7.3 g
servingSize: -
sodium: 1186.8 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Render bacon in a skillet and set aside.

  2. In 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.

  3. Bring 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.

Recipe Yield

4 to 6 servings

Recipe Note

Rich, creamy soup, great with sandwiches on homemade bread or all by itself.

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