Bacon-Potato Corn Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped onion
- 1 can (12 ounces) evaporated milk
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 pound bacon strips chopped
- 1-1/2 pounds yukon gold potatoes (about 5 medium) peeled and cubed
- Carbohydrate 0.901206570586201 g
- Cholesterol 25.7035676333333 mg
- Fat 17.0329622371253 g
- Fiber 0.125217284257627 g
- Protein 4.46297011358763 g
- Saturated Fat 5.67049815134831 g
- Serving Size 1 1 serving (45g)
- Sodium 315.155102012832 mg
- Sugar 0.775989286328574 g
- Trans Fat 1.87904587430457 g
- Calories 176 calories
Directions In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion. Yield: 6 servings. Originally published as Bacon-Potato Corn Chowder in Taste of Home December 2015, p25 Nutritional Facts 1 cup equals 271 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 555 mg sodium, 34 g carbohydrate, 2 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
