Corn and Potato Chowder
Try this Corn and Potato Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt and pepper
- 2 tablespoons flour
- 4 cups chicken broth
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1 tablespoon garlic minced
- 1 cup half and half
- cayenne pepper to taste
- 1/4 pound bacon
- 1 cup finely chopped onions
- 3/4 cup chopped green pepper
- 4 cups potatoes finely diced
- 1 1/2 cups carrot finely diced or shredded
- 2 cups corn fresh or frozen
- 2 tablespoons parsley for garnish
- Carbohydrate 238.297548304855 g
- Cholesterol 3966.69382806447 mg
- Fat 862.052652479844 g
- Fiber 30.9012165559183 g
- Protein 966.524977330366 g
- Saturated Fat 271.299644773576 g
- Serving Size 1 1 Serving (6858g)
- Sodium 4960.46581294488 mg
- Sugar 207.396331748936 g
- Trans Fat 72.74581793901 g
- Calories 12748 calories
Melt butter in a soup pot. Add bacon and cook until crisp, scoop out, leaving 1/4 cup fat in bottom. Add onions and peppers, season with salt and pepper, cook until soft. Add garlic, sprinkle on flour, mix. Add broth and potatoes. Cover and bring to a boil, lower heat and simmer 10-12 mins. Add carrots and corn, simmer 5-6 mins longer. Stir in half and half and thyme, cayenne, bacon. Salt and Pepper to taste Garnish with Parsley
