Indiana Corn Chowder recipe
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Ingredients
- ½ pound bacon, diced 1 onion, chopped 2 stalks celery, chopped 1 green bell pepper, chopped 1 carrot, chopped 1 (15 ounce) can cream-style corn 1 (15.25 ounce) can whole kernel corn 1 (32 ounce) carton chicken broth 5 potatoes, peeled and cubed salt and pepper to taste
Nutrition Info
- 348.4 caloriescarbohydrate: 64.1 gcholesterol: 17.3 mgfat: 6.8 gfiber: 7.4 gprotein: 12.8 gsaturatedFat: 1.9 gservingSize: -sodium: 1471.8 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Indiana Corn Chowder
Directions
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Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil, reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.