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 caloriescarbohydrate: 77.7 gcholesterol: 23.1 mgfat: 27 gfiber: 7 gprotein: 14 gsaturatedFat: 7.3 gservingSize: -sodium: 1186.8 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Corn and Potato Chowder
Directions
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Render bacon in a skillet and set aside.
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.
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.