• 30 Ratings

Potatoes and bacon make this chowder soup recipe hearty enough to be considered a main dish. Especially delicious when prepared with fresh ears of corn.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.

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  • In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

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  • In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add bacon; heat through. If desired, garnish each serving with parsley.

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  • Makes 6 servings (5 1/2 cups)

Corn and Crab Chowder:

Prepare as above, except omit bacon. In Step 3, after cooking for 1 minute, stir in one 6- or 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed. Heat through.

Nutrition Facts

192 calories; 7 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 9 mg cholesterol; 572 mg sodium. 515 mg potassium; 29 g carbohydrates; 3 g fiber; 8 g sugar; 8 g protein; 0 RE vitamin a; 340 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews

30 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5