Thursday, July 28, 2011

{soups-salads-and-salad-dressings} Bacon Corn Chowder Recipe

 

Bacon Corn Chowder Recipe



I'VE SERVED this chowder for so many years that I don't remember where I got the recipe. It's one of my husband's favorite meals. It serves the two of us generously. If there's some left over, I freeze it for another time. -Joan Baskin, Black Creek, British Columbia


    4 Servings
    Prep: 10 min.
    Cook: 25 min.


Ingredients

    6 bacon strips, diced
    3/4 cup diced celery
    1 small onion, diced
    1 cup diced uncooked potato
    1 cup water
    1 can (14-3/4 ounces) cream-style corn
    1 cup milk
    1/2 teaspoon seasoned salt
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper


Directions

    In a saucepan, cook bacon, celery and onion over medium heat for 10-15 minutes or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 minutes or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers. Yield: 4 servings.


Nutrition Facts: 1 serving (1 cup) equals 342 calories, 22 g fat (9 g saturated fat), 31 mg cholesterol, 1,083 mg sodium, 31 g carbohydrate, 3 g fiber, 8 g protein.




Bacon Corn Chowder published in Reminisce September/October 1998, p49







             Beth Layman  :)


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