Iowa Corn Chowder With Crispy Bacon
Source: Better Homes and Gardens
To use fresh corn, cut kernels from eight ears of sweet corn at about half their depth. Using the back of a knife, scrape cobs catching liquid in the bowl. Prepare chowder as directed; adding corn and liquid in Step 3.
595 calories; 40 g total fat; 20 g saturated fat; 4 g polyunsaturated fat; 14 g monounsaturated fat; 98 mg cholesterol; 953 mg sodium. 811 mg potassium; 47 g carbohydrates; 4 g fiber; 14 g sugar; 17 g protein; 0 g trans fatty acid; 3671 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 1 mcg vitamin b12; 243 mg calcium; 2 mg iron;