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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (408g) Recipe makes 4 servings |
||
| Calories 283 | ||
| Calories from Fat 78 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 395mg | 16% | |
| Potassium 773mg | 22% | |
| Total Carbohydrate 47.1g | 15% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 4.3g | ||
| Protein 9.3g | 18% | |
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Old Fashioned Corn and Potato Chowder
SERVES 4 -6
Ingredients
- 2 1/2 cups cooked corn (canned is fine)
- 2 cups diced potatoes
- 1 tablespoon butter
- 1/4 cup onion, diced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups boiling water
- 2 cups hot milk
- 1 tablespoon flour, mixed with
- 1 tablespoon water
Directions
1
Combine, in a large pot,all ingredients except milk and flour/water.2
Cook until potatoes are fork tender.3
Add milk and flour/water, stirring well.4
Bring to a boil and allow to cook for 10 minutes.5
Serve with chopped green onion and shredded cheese as a garnish.
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Chicken and Bacon Corn Chowder
Browse similar recipes by category
- Course > Main Dish
- Course > Soups > Chowders
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef Lil' Momma Jenn
On Mar 12, 2009
Yummm. This turned out great but I did add a few things because there wasn't as much flavor as I like. I doubled the recipe so I'd have leftover. I used 3 cups of milk & 1 cup of heavy cream, I also added some extra thickener because the chowder was a bit runny. I then added 2 tsp. chicken bouillon, 1tsp poultry seasoning, & 1 tsp. garlic powder. Definately a keeper. Thanks for sharing this recipe.
From: Anu
On Jul 3, 2002
I loved how easy this recipe was, and it sure tasted good too! I followed the instructions to the last letter, but since I had scaled down to 1 serving, my potatoes were cooked much faster. The combination of corn, potatoes, and milk is quite something! I had this with 7-Grain bread for a fabulous dinner. Thanks Kari!
From: Chef #48136
On Mar 2, 2003
I left out the butter and used skim milk, and it still turned out great. My husband really liked it with the cheese on top.
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